Oven-Fried Ranch Chicken

Directions

1. 1
   Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl.
2. 2
   Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
3. 3
   Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray.
4. 4
   Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
5. 5
   Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere.
6. 6
   Put the white meat on one wire rack and the dark meat on the other rack, skin-side up.
7. 7
   Coat the chicken with cooking spray.
8. 8
   Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes.
9. 9
   Let cool slightly on the wire racks, 10 minutes.
10. 10
    Season with salt.
11. 11
    Photograph by Con Poulos