Buttermilk Baked Chicken

Prep Time: 10 mins Total Time: 50 mins
Serves: 4

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch. Dip the chicken pieces in the buttermilk batter, and then roll them in a mixture of breadcrumbs, thyme, and cheese; they’ll be crunchy on the outside, moist and tender on the inside.

Vegetable oil, for baking sheet
8 sliced 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 pounds chicken parts (preferably legs, thighs, and wings), 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 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.

Source: Martha Stewart