In a large casserole dish, whisk together the buttermilk, curry, hot sauce, garlic and 2 teaspoons salt to blend well. Add the chicken and turn to coat. Cover and chill for at least 4 hours or up to 1 day, turning occasionally.
Place racks on 2 large rimmed baking sheets and spray the racks with nonstick spray. In a large baking dish, whisk the Panko, cheese, flour, thyme, oregano, paprika, cayenne, and 1 teaspoon salt.
Remove the chicken from the marinade, allowing excess to drip off. Add the chicken to the breadcrumb mixture and turn to coat completely. Arrange the chicken on the racks on the baking sheets. Let stand 30 minutes.
Preheat the oven to 400F degrees and place oven racks in the upper and lower thirds of the oven. Bake the chicken until crisp, golden, and cooked through, about 55 minutes, switching positions of the trays halfway through.