A delightful twist on crispy chicken, featuring a flavorful herb crust and a tender, juicy interior.
Mix the buttermilk, ground coriander, and sweet paprika in a mixing bowl.
Ensure the spices are evenly mixed into the buttermilk for a consistent flavor.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours.
Marinating overnight will enhance the flavor even more.
Preheat the oven to 200°C (400°F) and lightly grease a baking tray.
Use parchment paper on the tray for easier cleanup.
Combine the breadcrumbs, dried oregano, lemon zest, and sesame seeds in a separate bowl. Add salt and pepper to taste.
Mix thoroughly to ensure an even distribution of flavors.
Remove the chicken from the marinade and coat each piece in the breadcrumb mixture. Place them on the prepared baking tray.
Press the coating firmly onto the chicken for better adherence.
Bake the chicken in the preheated oven for 30 minutes, or until golden and cooked through.
Check the internal temperature of the chicken to ensure it reaches 75°C (165°F).
Serve the chicken hot with your choice of sides, such as a fresh salad or roasted vegetables.
Garnish with fresh parsley or a lemon wedge for added presentation.
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