Rinse and pat dry 6-8 free-range organic chicken pieces with skin ON & bone IN (wings, drumsticks, thighs, breast-cut in quarters)
Soak the chicken in mixture of 1% fat buttermilk, extra virgin olive oil, sriracha hot sauce, minced garlic, whole grain Dijon mustard, sliced red onions, fresh ground sea salt and black pepper. The marinade usually takes around 2-4 hours for flavor to hold. Any longer, and you'll miss out on the natural chicken flavor.
While the chicken is marinating in that toothsome milky goo, take some panko, flour, grated parmesan cheese, oregano, paprika, and cayenne pepper and mix gently in a tray. Preheat oven to 450 degrees Fahrenheit.
Take chicken pieces and let drip somewhat dry of extra marinade. Then, one by one, coat lightly with panko mix. Set the coated chicken parts on a raised rack sitting in a baking tray. Make sure pieces are not sitting on top of each other or it will affect browning and crispness.
If you sliced your onions in rings, you can also dip them in the coating and place them anywhere on the pan where there's room.....you guessed it, SEASONED ONION RINGS. My opinion is that you should never waste onions where they can be eaten!
Place thin pats of butter strategically on top of chicken pieces throughout the tray. Shove everything into the oven and bake on middle rack for 30 minutes. After 30 minutes, pull tray out and remove onion rings. Eat immediately. If the chicken is nice and brown, turn it over to the other side and shove it back in the oven for another 10 minutes.
Once done, your chicken should be crisp, juicy and SUPER flavorful....if you still prefer Popeye's or KFC after tasting this dish, you're probably hopeless.
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