3boneless skinless chicken breasts, each breast cut into 3 pieces
Other Ingredients:
2cupsplain panko crumbs
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
4tbspvegetable oil, divided
Hot honey drizzle**Click the link up above for the recipe
Instructions
Combine the buttermilk, hot sauce, garlic, thyme, paprika, cayenne pepper, sea salt, and freshly cracked pepper together in a large ziplock bag. Add the chicken pieces and seal completely. Mix until well-coated. Refrigerate for 1-24 hours.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
In a bowl, combine the panko crumbs with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat until hot.
Carefully shake off the excess marinade from the chicken pieces then dredge them in the panko mixture until evenly coated. Place the chicken pieces directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don't overcrowd the pan.
Carefully flip the chicken over to cook for another 3 minutes then remove to the prepared baking sheet. Finish the process with the remaining chicken. Side Note: Wipe out the skillet between batches THEN add the remaining oil to the skillet before cooking the remaining chicken.
Place the baking sheet into the oven to bake for 12-15 minutes, or until the chicken is cooked through and crispy.
Remove from the oven and serve immediately with the hot honey drizzle on the side. Enjoy!