Baked Buttermilk Chicken
Vegetable oil, for baking sheet
3/4 cup bread crumbs
1 cup buttermilk
1 teaspoon hot pepper sauce
salt and pepper
3/4 cup grated parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs and wings but breasts would work too!), rinsed and patted dry
Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.
In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.