2¼ cups panko + 2¼ teaspoons kosher salt (seasoned salt works well)
1 cup flour + a pinch or two of salt
4 large eggs
Instructions
Prepare three large bowls, one with flour + pinch salt, one with eggs, and one with panko + kosher/seasoned salt. Set aside
Foil wrap sheet pan(s) to accommodate the chicken, spacing the pieces at least 2 inches apart.
Dip each chicken piece first into the flour, then the eggs, then the panko, and place on baking sheet(s).*
When all chicken is crusted, place into refrigerator for at least 2 hours, up to 8 hours, UNcovered. This allows the chicken to dry out a bit and will result in nice crispy skin once baked.
Preheat oven to 400 degrees F, with oven rack in middle of oven.
Bake the chicken wings for 20 minutes, the drumsticks for 40 minutes.
Sprinkle with large grain kosher salt or Maldon salt and serve.
Notes
* Why this order? The flour sticks to the chicken skin, which then gives the eggs something to grab onto, while the wetness of the eggs helps the panko hold on. If you dip the chicken without the first coat of flour, the eggs slip off.
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/panko-crusted-baked-chicken/