Buttermilk Baked Chicken

Found in a Martha Stewart book

• Ready In: 50 mins
• Serves: 4

Ingredients

•  vegetable oil for  baking sheet
• 8  slices  white bread
• 1  cup buttermilk
• 1  teaspoon  hot sauce
•  salt and pepper
• 3⁄4 cup parmesan cheese, grated
• 1  teaspoon dried thyme
• 4  lbs chicken parts, rinsed and patted dry (preferably legs, thighs and wings)

Directions

1. Preheat oven to 400. Generously rub a baking dish with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together buttermilk, hot sauce, salt and pepper to taste. In a separate bowl, mix breadcrumbs, Parmesan cheese, thyme and more pepper to taste.
3. Place chicken in buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on the baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.