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1
Mix buttermilk, onion, garlic powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and chopped parsley in a gallon sized, sturdy, plastic back.
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2
Seal and squish the bag to cover all of the chicken.
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3
Put in the refrigerator and store overnight or longer.
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4
The shortest time should be an hour, but it will not be as good as a longer marinade time.
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5
Heat a knob of butter and some oil in a pan.
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6
There are no measurements, just put enough to brown the chicken well with the panko on them.
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7
Mix panko, 1/2 teaspoons kosher salt, 1/2 teaspoons black pepper,and red pepper powder in a pie dish or something similar.
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8
Remove the chicken from the bag.
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9
Let it drip, but do not rinse.
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10
Place in panko mixture and press firmly to cover both sides.
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11
Fry until done.
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12
I know that is vague, but cooking chicken is not an exact science.
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13
My boneless thighs took about 5-7 minutes a side on medium high, but with bones it will be longer and stoves are different.
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14
Thicker pieces should be browned, but then cooked at a lower temperature.
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15
I do recommend finishing in a 375 degree oven if using very large pieces.
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16
Bake on a sheet pan with a rack on it to keep the crust crispy.
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17
I have kept the chicken warm in a 250 degree oven on a rack, not flat on a pan, for 30 minutes and it was still crispy.
