2 tablespoons chopped fresh mixed herbs such as parsley, thyme, rosemary and basil
3 cups panko
1/2 teaspoon paprika
2 tablespoons canola oil
How to Make It
Trim chicken; season with salt and pepper. Place in a shallow dish large enough to hold chicken in a single layer.
Whisk buttermilk, garlic and herbs. Pour over chicken and set aside to marinate for 30 minutes.
Preheat oven to 425°F. Line a large baking sheet with foil. Coat a wire rack with cooking spray; place on sheet.
In a shallow bowl, combine panko, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Remove chicken from marinade; discard excess. Dredge chicken in panko mixture, shake off excess and arrange on rack. Drizzle with oil. Bake until chicken is golden brown and cooked through, 40 to 50 minutes.