Buttermilk Chichen

Ingredients:Vegetable oil, for baking sheet
8 slices white bread
250ml Buttermilk
5ml Hot-pepper sauce
Salt and pepper
190ml Grated Parmesan cheese (2 1/2 ounces)
5ml Dried thyme
2Kg Chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions:
Preheat oven to 200°C. 

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, 5ml salt, and 2.5ml pepper.

In a separate bowl, mix breadcrumbs, Parmesan, thyme, and pinch of pepper.

Place 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.