Lucy Waverman's Oven-Fried Chicken

1 . Stage

Cut chicken breast on the diagonal into 3 pieces each. Place buttermilk in bowl and add. Leave to marinate for one hour at room temperature or overnight refrigerated. Drain. Season chicken with salt and pepper.

2 . Stage

Combine panko, paprika, thyme, salt and pepper. Add chicken in batches and shake in flour mixture until chicken is lightly coated. Shake off any excess.

3 . Stage

Preheat oven to 400 F.

4 . Stage

Heat oil in a large skillet over medium-high heat. Add chicken pieces a few at a time, do not crowd pan, and fry on each side until golden, about 1 to 2 minutes per side. Place on a cookie sheet. Bake breasts for 10 to 12 minutes, until juices are clear. Serve with salsa for dipping.

5 . Stage

If you don’t have any buttermilk, stir 1 teaspoon lemon juice into 1 cup milk and let it sit a few minutes.

6 . Stage

Panko is a crispy Japanese fried breadcrumb that make all your coated, fried dishes that much crunchier. It is available in some supermarkets and all Asian stores and gourmet stores.