Crispy Homemade Ranch Marinated Chicken

• 1 12 cups buttermilk
• 2 teaspoons onion powder
• 2 tablespoons onions, minced
• 12 cup flat leaf parsley, rough chop
• 12 teaspoon kosher salt
• 14 teaspoon black pepper
• 4 boneless chicken thighs
• 3 cups panko breadcrumbs
• 12 teaspoon kosher salt
• 12 teaspoon black pepper
• 14 teaspoon red pepper powder (or more to taste)
• 1 teaspoon butter
• 2 teaspoons olive oil (or more)

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.
2. Seal and squish the bag to cover all of the chicken.
3. Put in the refrigerator and store overnight or longer.
4. The shortest time should be an hour, but it will not be as good as a longer marinade time.
5. Heat a knob of butter and some oil in a pan.
6. There are no measurements, just put enough to brown the chicken well with the panko on them.
7. Mix panko, 1/2 teaspoons kosher salt, 1/2 teaspoons black pepper,and red pepper powder in a pie dish or something similar.
8. Remove the chicken from the bag.
9. Let it drip, but do not rinse.
10. Place in panko mixture and press firmly to cover both sides.
11. Fry until done.
12. I know that is vague, but cooking chicken is not an exact science.
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.
14. Thicker pieces should be browned, but then cooked at a lower temperature.
15. I do recommend finishing in a 375 degree oven if using very large pieces.
16. Bake on a sheet pan with a rack on it to keep the crust crispy.
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.

buttermilk, onion powder, onions, flat leaf parsley, kosher salt, black pepper, chicken thighs, breadcrumbs, kosher salt, black pepper, red pepper, butter, olive oil

Taken from www.food.com/recipe/crispy-homemade-ranch-marinated-chicken-496900 (may not work)