Ask anyone who knows me: Fried chicken is one of my favorite indulgences in life. Unfortunately, the key word here is "indulgence," meaning I don't allow myself to have it at every whim (e.g., daily).
I could foresee myself enjoying this buttermilk baked chicken on a regular basis. The recipe, which is the perfect use of leftover chicken legs, is texturally similar to fried chicken, sans the grease. To prepare this simple recipe tonight, read more. Vegetable oil, for baking sheet Serves 4.
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Vegetable oil, for baking sheet