Oven-Fried Chicken

8 Chicken Pieces, Drumsticks and Bone-In Thighs (About 2 Pounds)
Salt and Pepper
1 Cup Buttermilk
2 Cloves Garlic, Thinly Sliced
2 Tablespoons Chopped Fresh Mixed Herbs Such as Parsley, Thyme, Rosemary and Basil
3 Cups Panko
Teaspoon Paprika
2 Tablespoons Canola Oil

1. Trim chicken; season with salt and pepper.  Place in a shallow dish large enough to hold chicken in a single layer.
2. Whisk buttermilk, garlic and herbs.  Pour over chicken and set aside to marinate for 30 minutes.
3. Preheat oven to 425F.  Line a large baking sheet with foil.  Coat a wire rack with cooking spray; place on sheet.
4. In a shallow bowl, combine panko, paprika, teaspoon salt and teaspoon pepper.  Remove chicken from marinade; discard excess.  Dredge chicken in panko mixture, shake off excess and arrange on rack.  Drizzle with oil.  Bake until chicken is golden brown and cooked through, 40 to 50 minutes.