- 1 cup buttermilk
- 1 tablespoon hot sauce
- Extra legs, thighs, and wings from the whole chicken used for Chicken Wraps
- 2 cups panko breadcrumbs
- 1 tablespoon poultry seasoning
- Salt and freshly ground black pepper
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In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F.
In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F.