8chicken thighs, skin on and bone in (about 1kg in total)
enough panko breadcrumbs to coat the chicken
In a large bowl, whisk together the paprika for the marinade, garlic and buttermilk with three-quarters of a teaspoon of salt and plenty of pepper. Add the chicken thighs, toss well to coat, then set aside in the fridge to marinate for at least 4 hours, or preferably overnight (or two).
Heat the oven to 180C. Spread out the chicken skin side up on a large baking tray lined with baking paper. Sprinkle them with a tiny bit of extra smoked paprika so the smokey taste comes out even more in the finished dish. Roast them for 40 minutes, basting once or twice. I did this with a silicone brush.
Take the baking sheet out of the oven and increase the oven temperature to 220C. Take another silicone brush and brush the oil over the chicken. Then sprinkle the panko breadcrumbs evenly on top and bake the chicken for 10-15 minutes more, until dark golden brown, leave to rest for a few minutes and serve warm.