Preparation time: 10 minutes
Cooking time: 35 minutes
Vegetable Oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 tsp hot pepper sauce
Coarse salt and ground pepper
.75 cup grated parmesan cheese
1 tsp dried thyme
4 lbs chicken parts, rinsed and patted dry
1. Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.
2. In a large bowl, stir together the buttermilk, hot pepper sauce, .75 tsp salt, .5 tsp pepper. In a seperate bowl, mis the breadcrumbs, parmesan, thyme, and 1/8 tsp pepper.
4. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
4. Bake until the chicken is golden brown, about 35 minuted