Recipe courtesy of Justine Simmons
2 hr 5 min
25 min
6 servings
2 hr 5 min
25 min
6 servings


  • 1 1/2 cups buttermilk
  • 2 tablespoons hot mustard
  • 1 tablespoon hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 teaspoons salt
  • 1 1/2 teaspoons ground black pepper, plus additional for dredging
  • One 4-to 5-pound chicken, cut into 10 pieces (2 breasts, halved, 2 legs, 2 thighs, and 2 wings) 
  • 1 1/2 cups unseasoned panko
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon smoked paprika, plus more for sprinkling
  • 1/2 teaspoon ancho chili powder
  • Canola oil spray, as needed


Watch how to make this recipe.

In a large bowl, whisk together the buttermilk, mustard, hot sauce, garlic powder, onion powder, 2 teaspoons salt and 1 teaspoon pepper until thoroughly combined. Add the chicken pieces and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight, turning chicken occasionally.

Preheat the oven to 400 degrees F. Combine the panko, flour, smoked paprika, ancho chili powder and remaining 1/2 teaspoon pepper and teaspoon salt in a large bowl. Remove the chicken from the marinade, allowing excess to drip off. Add the chicken to the panko mixture and coat each piece thoroughly. Arrange the chicken on a wire rack set in a rimmed baking sheet. Spray the chicken pieces evenly with canola oil spray, then sprinkle with smoked paprika.

Bake the chicken until its coating gets crispy and evenly brown and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes. Transfer to a platter and serve hot. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.


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