Buttermilk Crisp-Baked Chicken

Buttermilk Crisp-Baked Chicken
from Martha Stewart Serves 4

Oil, for baking sheet
8 slices white bread
2-1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and patted dry

Preheat the oven to 400°. Oil a baking sheet. In a food processor, grind the bread into fine crumbs. In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large
bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat. Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet.

Repeat with remaining chicken. Bake for 40 mins, rotating pans halfway through cooking. Note: Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese mixture and baking them, makes them moist and tender on the inside, crunchy on the outside.