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Buttermilk Baked Chicken

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      Vegetable oil, for baking sheet
    8 slices  white bread
    1 cup  buttermilk
    1 teaspoon  hot-pepper sauce
    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

Preheat oven to 400 degrees. 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, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon 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.

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