Buttermilk Chicken

Ingredients:


Vegetable oil, for baking sheet

1-2 cups Bread crumbs

1 cup buttermilk

Salt

3/4 cup grated Parmesan cheese (2 1/2 ounces)

1 teaspoon dried thyme

4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry



Directions:

Preheat oven to 400 degrees. 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 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.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.