Buttermilk Baked Chicken

Serves 4

Prep time: 10 minutes
Total time: 50 minutes
 
Ingredients:


Vegetable oil, for baking sheet

8 slices white bread

1 cup buttermilk

1 teaspoon hot-pepper sauce

Salt and pepper

¾ cup grated Parmesan cheese (2 ½ ounces)

1 teaspoon dried thyme

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

Directions:

1. Preheat oven to 400°. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.


2. In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3. 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.

4. 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.