Ingredients
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1 1/4 cups buttermilk
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1/4 cup olive oil
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3 tablespoons Dijon mustard
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2 cloves garlic, minced
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3 tablespoons hot pepper sauce (louisiana is good)
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2 teaspoons salt
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1/2 teaspoon pepper
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1 large onion, sliced
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12 chicken pieces
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1/3 cup parmesan cheese
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1/4 cup flour
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2 teaspoons thyme
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper
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1/2 cup melted butter
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1 cup unseasoned breadcrumbs
Instructions
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
- Add the onion and then the chicken turning to coat each piece with the marinade.
- Cover; chill at least three hours or up to one day turning the chicken occasionally.
- Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
- Remove the chicken from the marinade and roll in the breadcrumb mixture.
- Set chicken on a rack to dry for about 30 minutes.
- Preheat oven to 400F degrees.
- Place chicken in large baking dish and pour butter over the chicken.
- Bake until crisp and brown, approximately 50 minutes.