In a medium bowl, season the chicken with kosher salt, sweet paprika, poultry seasoning, garlic powder, and black pepper. This step ensures the chicken is flavorful from the inside out.
Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight. This marination is key for tender, juicy chicken.
Preheat the oven to 400 degrees F. This temperature is perfect for getting that crispy exterior.
Place a rack on a baking sheet and lightly spray with cooking spray. This helps the chicken cook evenly and ensures the bottom doesn’t get soggy.
In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, kosher salt, parsley, paprika, onion powder, garlic powder, and chili powder. This mixture forms the crunchy coating.
Remove the chicken from the buttermilk mixture and dredge each piece in the crumb mixture. Make sure each piece is well coated for optimum crunch.
Put the chicken pieces onto the prepared baking sheet. Space them out to allow for even cooking.
Spray the tops of the chicken with cooking spray. This will help create that golden brown color as it bakes.
Bake the chicken until golden brown and cooked through, about 40 to 45 minutes. You'll know it's ready when the internal temperature reaches 165 degrees F.
Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is juicy!
