Step 1

In a large bowl, mix to combine 1/2 teaspoon salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, pepper (to taste), 1 cup buttermilk, and the lemon juice.

Step 2

Add the chicken to the marinade and ensure it’s fully coated.

Step 3

Cover the bowl and chill in the refrigerator for at least 1 hour and up to overnight.

Step 4

Preheat the oven to 410 degrees F.

Step 5

While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to warm.

Step 6

In a large bowl, mix the flour, bread crumbs, baking powder, remaining salt, remaining garlic powder, remaining paprika, remaining onion powder, and remaining pepper.

Step 7

In a shallow bowl, whisk together the eggs and remaining buttermilk.

Step 8

Transfer the chicken from the marinade, shaking off any excess.

Step 9

Dredge the chicken through the flour mixture, shaking off any excess.

Step 10

Dip the flour-coated chicken into the egg mixture.

Step 11

Dredge the chicken through the flour mixture once more and ensure it is evenly coated, shaking off any excess.

Step 12

Carefully transfer the hot pan from the oven, using gloves.

Step 13

Melt the butter in the hot pan.

Step 14

Using tongs, place the coated chicken on the butter-coated hot pan without overcrowding.

Step 15

Bake until the chicken reaches an internal temperature of 165 degrees F, carefully flipping once during the cooking time, about 15-20 minutes.

Step 16

Turn the oven to broil and broil until the chicken is golden and crispy, about 1 minute.

Step 17

Let the chicken sit for 2 minutes to crisp.

Step 18

Serve.