This chicken was tender and juicy while the crust remained crunchy. Would make again, but it would more accurately be described as a "Copy Cat Shake n Bake" (I didn't count 11 herbs and spices in the recipe!). I modified with Gluten Free Panko and flour (Kinnikinnick) with good results. We like a bit of heat, so next time I would add 2-3 tbsp of Franks Red Hot to the buttermilk marinade and jack up the spice in the breading mixture with smoked paprika, ancho chili powder and more cayenne, perhaps some Cajun spice too.
