Step 1

Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.

Step 2

Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.

Step 3

Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.

Step 4

Drizzle the melted butter in the heated baking dish and arrange the chicken pieces skin side down on top of butter (with plenty of room on each side so they “fry” not "steam").

Step 5

Bake for 12 minutes, uncovered. Carefully turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F depending on the size of your chicken. (See Note Remove from oven and allow to rest 5 minutes and then serve.