Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic.Vegetable oil, for baking sheet
8 slices white bread
1 C buttermilk
1 tsp hot-pepper sauce
Salt and pepper
¾ C Parmesan cheese, grated
1 tsp thyme, dried
4 lb chicken parts (preferably legs, thighs & wings); rinsed and patted dry
Preheat oven to 400 degrees. 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.
Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Serves: 4
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