Ingredients
6-7 slices white bread
¾ cup grated Parmesan cheese (2 ½ ounces)
1 cup buttermilk
1/2 teaspoon hot pepper flakes
1 teaspoon dried thyme
Fresh ground pepper
4 pounds chicken thighs (approx. 9 small)
1. Preheat oven to 400°.
2. Remove crusts. Using a food processor or hand blender (which is messy), turn the bread into bread crumbs.
3. Stir together buttermilk, hot pepper flakes, thyme, and fresh ground pepper. Add chicken and coat all sides. I "marinated" the chicken for a few hours, which I think makes the chicken more tender.
4. Mix breadcrumbs and Parmesan cheese.
5. Remove a piece of chicken and dredge in the breadcrumb mixture. (I find it easiest to first coat the skin side, then the other side.) Place coated chicken pieces in a 10x15 rimmed baking sheet. If possible, leave space between pieces so they crisp better.
6. Bake until chicken is golden brown, about 35 minutes. If you use chicken quarters or the pan is crowded, it could take more like 50 minutes to cook through.
Cook's notes:
I experimented tonight and added chicken hearts and gizzards about halfway through (you can see them in the middle of the pan in the photo above. I don't recommend gizzards. Too chewy. I think I'll try chicken livers next time. (Hope I'm not grossing you out, lol.)
I've always used my Pampered Chef stoneware pan. If you use a regular baking pan, you'll probably need to grease the pan first.
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