Oven-Baked Ranch Chicken

Ingredients:

• 2 chickens weighing 1.3 - 1.8 kg, each cut into 8 pieces
• 1 cup of sour milk
• 0.5 cup mayonnaise
• 4 sprigs of thyme, leaves picked and chopped
• 1.5 tsp paprika
• 3/4 tsp onion powder
• 3/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 3.5 cups breadcrumbs (preferably panko)
• 1/3 cup chopped fresh chives

Preparation:

1. In a large bowl, combine the buttermilk, mayonnaise, half the thyme, 1 teaspoon paprika, onion and garlic powders, cayenne pepper, and 1 teaspoon salt. Add the chicken and toss to coat; cover and refrigerate for at least 3 hours or overnight.
2. Position racks in the upper and lower thirds of the oven and preheat the oven to 200°C (400°F). Line two baking sheets with foil and place a rack on each; spray the racks with cooking spray.
3. Mix in a shallow bowl breadcrumbs, chives, the remaining thyme, and 1/2 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove the chicken from the marinade and coat it in the breadcrumb mixture, pressing until it adheres. Place the white meat on one rack and the dark meat on the other, skin side up. Spray the chicken with cooking spray.
4. Transfer to the oven, placing the dark meat on the bottom rack; roast until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C), 50 to 55 minutes. Let cool slightly on the racks for 10 minutes. Sprinkle with salt.