Tangy buttermilk keeps chicken moist and flavorful. Add panko breadcrumbs and parmesan cheese for a crispy crust and you’ve got a spectacular meal on the table in less than an hour.
Preheat oven to 400ºF. Generously rub a baking sheet with oil.
In a large bowl, stir together buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon of pepper.
In a separate bowl, mix panko breadcrumbs, Parmesan cheese, 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.
Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Vegetable oil, for baking sheet
1 cup panko breadcrumbs
1 cup Lehigh Valley Dairy Farms Buttermilk
1 teaspoon hot pepper sauce
Salt & Pepper
3/4 cup grated Parmesan cheese (2-1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), well rinsed and patted dry