A flavorful and crispy baked chicken dish with a delightful garlic and herb crust.
Preheat your oven to 425°F and position the rack to the lowest level.
Preheating the oven ensures even cooking and a crispy crust.
Line a baking sheet with parchment paper or lightly grease it.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the flour, seasoning salt, paprika, cayenne pepper, garlic powder, onion powder, and breadcrumbs.
Mixing the dry ingredients thoroughly ensures an even coating on the chicken.
Dip each piece of chicken into the buttermilk, allowing the excess to drip off.
Buttermilk helps tenderize the chicken and allows the coating to adhere better.
Place the chicken into the breadcrumb mixture, pressing gently to coat evenly.
Pressing the coating onto the chicken ensures a thicker, crispier crust.
Arrange the coated chicken pieces on the prepared baking sheet, skin-side up.
Ensure the chicken pieces are spaced apart for even cooking.
Bake in the preheated oven for 40 minutes, or until the chicken is golden brown and cooked through.
Using a meat thermometer, check that the internal temperature reaches 165°F for safe consumption.
Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Resting the chicken ensures it stays juicy and flavorful.
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