BUTTERMILK BAKED CHICKEN

• 8 slices white bread
• 1 cup Buttermilk
• Salt and Pepper
• 3/4 cup grated Parmesan cheese (2 1/2 ounces)
• 1 tsp dried Thyme
• 4 pounds chicken parts (legs, thighs, breasts and wings) rinsed and patted dry
• Vegetable oil, for baking sheet
• Hot-pepper sauce (optional)

      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 tsp salt and 1/2 tsp pepper. In a separate bowl, mix bread crumbs, Parmesan, thyme, and 1/8 tsp 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.

Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.