Ingredients

• 8-10 chicken drums, bone-in, skin-on
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• 2 tsp celery salt
• 2 tsp Italian seasoning
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper to taste

Preparation

Place the chicken in a large bowl or zipper bag and pour over the buttermilk. Mix the chicken until it is evenly coated with the buttermilk. Allow the chicken to marinate in the refrigerator for at least 30 minutes, or overnight if possible.
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
Once the chicken has marinated, in a medium bowl, whisk the breadcrumbs with the remaining seasoning. One piece at a time, allow the excess buttermilk to drip off of the chicken and transfer it to the breadcrumb mixture. Coat the chicken drum evenly with the breadcrumbs and transfer it to the baking sheet. Repeat until all of the chicken drums are coated.
Bake the chicken until it is golden and has reached an internal temperature of 165ºF, about 30 to 35 minutes.
Serve immediately or store in the refrigerator for up to 3 days.