1 whole chicken, cut into 8-10 serving pieces (or you could substitute just breasts or tenders)
2 cups panko (Japanese bread crumbs)
2 cups buttermilk (you could substitute a stick of melted butter if you prefer)
Cayenne, garlic pepper, aleppo pepper, salt, and/or any herbs desired
Preheat oven to 400. In one bowl, mix the buttermilk or melted butter with a few dashes of cayenne (optional: marinate the chicken for 2-4 hours in the buttermilk). In a second bowl, mix the panko crumbs, seasonings, and herbs. Dip chicken into marinade and then into panko, coating evenly on both sides. Transfer to a shallow baking pan and let crust form for 5 minutes. Bake chicken until well browned and cooked through, about 40-50 minutes (the smaller pieces may need to be taken out earlier).