4 chicken breasts or 8 chicken legs
1 1/2 cups low-fat buttermilk
2 garlic cloves, minced
1 tsp. paprika
1/2 tsp. hot sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 cups panko bread crumbs
Marinating Time: 8 to 24 hours
Place the chicken in a large resealable plastic bag or large bowl. Add the buttermilk, garlic, paprika, hot sauce, salt, and black pepper and seal the bag. Turn the bag to coat the chicken in the buttermilk mixture. Place the sealed bag or covered bowl in the refrigerator to marinate for at least 8 hours or overnight.
Preheat the oven to 425 degrees. Line a baking sheet with foil. Set a wire rack on top of the baking sheet. Coat the rack with nonstick cooking spray. Remove the chicken from the marinade and allow the excess liquid to drip off. Discard the marinade.
Roll the chicken in the panko crumbs. Discard any unused crumbs. Set the chicken on the prepared rack. Bake for 30 to 35 minutes, until the chicken is cooked through and the crumbs are golden brown.