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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for baking sheet |
8 slices white bread |
1 cup buttermilk |
1 teaspoon hot pepper sauce |
salt and pepper |
3/4 cup grated parmesan cheese (2 1/2 ounces) |
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 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, 3/4 teaspoon salt, and 1/2 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.
5. Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
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