Ingredients

Scale

2 cups buttermilk

4 large garlic cloves, peeled and lightly smashed

5 chicken thighs and 8 chicken drumsticks, skin on (Chicken breasts could also be used)

3 eggs

3 Tbls. water

1 cup butter melted

1 1/2 cups plain dried bread crumbs

1 tsp. each dried oregano, basil, marjoram, and thyme

2 tsp. paprika

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

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Instructions

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.

Preheat oven to 375°. In a shallow bowl, whisk eggs and water. In another shallow bowl, combine bread crumbs and seasonings. Divide butter between two 13×9-in. baking dishes.

Dip chicken pieces in egg mixture, then coat with crumb mixture. Place in prepared pans. Bake, uncovered, 1 hour or until a thermometer reads 170°-175°, turning once. Cool 30 minutes; refrigerate until chilled.