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Preheat the oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
Pat chicken thighs dry then season both sides with 1 teaspoon of the salt and set aside.
In a shallow bowl, mix together the breadcrumbs, Parmesan, chili powder, paprika, and remaining salt.
In a separate bowl, whisk the egg and buttermilk together.
Dip each chicken thigh into the egg mixture first, then into the breadcrumbs.
Place the coated chicken thighs onto the lined baking sheet. Z
Carefully pat the tops with olive oil, being careful to not remove the coating. You can also use non-stick cooking spray.
Bake for 30 minutes or until golden brown and 165°F internally.