Adapted from Cook's Illustrated

• 4 chicken thighs and 4 drumsticks

Brine:

• 3 C buttermilk
• 3 Tbsp U-Bake salt
• 1 1/2 Tbsp U-Bake sugar
• 2 tsp U-Bake paprika
• 3 garlic cloves, minced or pressed
• 1 U-Bake bay leaf, crumbled

Coating:

• 3 Tbsp vegetable oil
• 3 C U-Bake seasoned Bread Crumbs
• 1 egg, beaten
• 2 tsp Dijon mustard
• 1/2 tsp U-Bake dried thyme
• 1/2 tsp U-Bake black pepper
• 1/2 tsp U-Bake dried oregano
• 1/8 tsp U-Bake cayenne

Add salt, sugar, garlic, and bay leaves to the buttermilk and stir until the salt is completely dissolved. Submerge the chicken pieces in the buttermilk and refrigerate for 3 hours. Then remove the chicken, allowing the excess buttermilk to drip off, and place the chicken on a wire rack in the fridge to dry for an hour. (After 3 hours the chicken can be removed from the buttermilk and refrigerated until you are ready to cook).

Adjust an oven rack to the upper-middle position and preheat the oven to 400 F. Line a baking tray with foil and place a wire rack on the tray.

Drizzle the oil over the bread crumbs and toss to fully distribute. Beat the egg with with mustard, thyme, oregano, black pepper, and cayenne.

Dip the chicken in the egg mixture, then coat in bread crumbs and shake off the excess. Bake until the chicken is golden brown, about 40 minutes, flipping the chicken over halfway.