So if you are working with Legs (Drums) then you should give this a shot.  Too dang cold in the middle of winter to cook them on the BGE so I'm forced to use the oven

Ingredients:

• 2 lbs chicken
• 1 cup buttermilk
• 1 cup flour
• 1 cup Panko breadcrumbs
• 1/2 tsp baking powder
• 1 tbsp celery salt
• 2 tsp white pepper
• 1 tsp Italian Seasoning
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp dried mustard
• 1 tsp paprika
• 1 tsp ground ginger
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• 4 tbsp butter melted

Instructions:

1. Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours.
2. Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside.
3. Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand.
4. Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam".
5. Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F. Remove from oven and allow to rest 5 minutes and then serve.

Recipe Notes

• I use all parts of a chicken fryer (breasts, wings, thighs and legs). The photos show chicken drumsticks only.
• Avoid glass bakeware as oven temperature and adding of liquid (melted butter) is not something advised per most manufacturers instruction on care.
• When dredging I keep one hand for the wet part and the other for the dry part. This avoids getting clumpy fingers on both hands.