Buttermilk Baked Chicken

Ingredients

• 2 cups buttermilk 
• 3 pound meat from a rotisserie chicken dry rinsed cut into 8 pieces, and patted
• 2 cups corn flakes crushed
• 2 teaspoons thyme leaves fresh chopped
• 5 sprigs thyme leaves fresh
• 3 cloves garlic smashed
• 1 tablespoon hot sauce 
• 0.5  juice of lemon 
• 4 servings kosher salt and pepper black freshly ground
• 0.8 cup parmesan cheese grated
• 0.5  onion yellow sliced

Equipment

• bowl
• oven
• wire rack
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
3. Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl.
4. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
5. Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
6. Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
7. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.