baked buttermilk chicken
This chicken is really quite good - all the taste and texture of fried without the stove top spatterings and tiny oil drop burns of fried chicken on the stove!
ingredients:

Vegetable oil, for baking sheet

¾ cup bread crumbs

1 cup buttermilk

1 teaspoon hot pepper sauce

salt and pepper

¾ cup grated parmesan cheese

1 teaspoon dried thyme

4 pounds chicken parts (preferably legs, thighs and wings but breasts would work too!), rinsed and patted dry
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, ¾ teaspoon salt, and ½ 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.Makes 6 servings
after-thoughts:
When placing the chicken pieces on the tray, be sure to leave enough space between them so that they crisp evenly all the way around.
recipe origin: From Martha Stewart Everyday Food