Recipe/Buttermilk Baked Chicken

Buttermilk Baked Chicken
Prep Time 10 min.
Cook Time -
Serves 4
Recipe Provided By: Martha Stewart

1. 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
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Nutrition Info:
Per Serving
Calories: 1047 kcal
Carbohydrates: 36 g
Dietary Fiber: 1 g
Fat: 55 g
Protein: 95 g
Sugars: 5 g

2. Cooking Directions
Preheat oven to 400 degrees F. 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 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.
Bake until chicken is golden brown, about 35 minutes.
Yield: 4 servings
3. Still Hungry?
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.
Note:
Leave enough space between the chicken pieces so that they crisp evenly all the way around