Ingredients
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1 1/4 cups buttermilk
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1/4 cup extra virgin olive oil
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3 tablespoons hot pepper sauce
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2 tablespoons Dijon mustard
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2 garlic cloves, minced
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1/2 teaspoon ground black pepper
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1 large onion, sliced
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1 cup dry unseasoned breadcrumbs
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1/3 cup freshly grated parmesan cheese
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1/4 cup flour
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2 teaspoons dried thyme
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1/2 teaspoon paprika
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2 teaspoons salt
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12 chicken pieces, with skin and bones (breasts, thighs and drumsticks)
Instructions
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat.
- Cover, chill at least 3 hours or up to 1 day, turning chicken occasionally. I usually get a big gallon ziploc bag and place the marinade and chicken in the bag.
- Place racks on 2 large rimmed baking sheets.
- Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
- Remove chicken from marinade, allowing, excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely.
- Arrange chicken, skin side up, on racks on baking sheets.
- Let stand 30 minutes.
- Preheat oven to 425°F Drizzle butter over chicken.
- Place chicken in oven and bake until crisp, golden and cooked through about 50 minutes.
- Serve warm or at room temperature.