Crispy Herb Oven-Fried Chicken

Why This Crispy Herb Oven-Fried Chicken Works

During the buttermilk soak, the chicken drumsticks start to drink in some of the liquid. The buttermilk loosens up the outside of the meat so it stays moist in the oven instead of drying out. It also leaves a slight tangy layer on the surface that grabs onto the flour and seasonings.

Once the chicken goes through the flour and then the panko, it ends up with a thick, rough coating. The flour sticks to the buttermilk, and the panko sticks to the flour, so the crumbs stay on instead of falling off. Fresh parsley mixed into the panko spreads little green bits all over the outside.

In the oven, the olive oil on top of the coating starts to sizzle. The panko dries out and hardens, so the outside becomes crunchy while the meat inside cooks through and stays juicy. Turning the drumsticks halfway lets all sides brown evenly. After baking, a short rest lets the hot juices settle back into the meat instead of running out when it is bitten into.

Mistakes To Avoid

Letting the chicken bake at a lower temperature or pulling it out too early often leaves the drumsticks pale and soft, with the coating still a bit floury inside. The meat near the bone can stay undercooked, so the juices run pink instead of clear.

Crowding all the drumsticks on a small pan causes steam to build up around them. Instead of the coating drying out and crisping, it stays a little soggy and the bottoms can turn gummy where they touch.

Skipping the step of letting excess buttermilk drip off leads to a thick, wet layer under the flour. The flour then clumps in patches, so the crust cooks unevenly and can slide off in spots while baking.

Pouring the olive oil in big puddles instead of drizzling it lightly over each drumstick makes some areas fry and others just dry out. Parts of the coating can burn and turn hard while other spots never get properly crisp.