Buttermilk Chicken

From Martha Stewart

Serving: Serves 4
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, (2 1/2 ounces)
1 Teaspoon dried thyme
4 Pounds chicken parts, (preferably legs, thighs, and wings), rinsed and patted dry
Directions
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 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.