Spicy Oven-Fried Chicken

Ingredients

• 0.3 cup all purpose flour 
• 1 cup unseasoned breadcrumbs dry
• 3 tablespoons butter melted
• 1.3 cups buttermilk 
• 0.5 teaspoon cayenne pepper 
• 12  chicken pieces with skin and bones (breasts, thighs and drumsticks)
• 2 tablespoons dijon mustard 
• 2 teaspoons thyme leaves dried
• 2  garlic cloves minced
• 0.5 teaspoon ground pepper black
• 0.3 cup olive oil extra-virgin
• 1 large onion sliced
• 0.5 teaspoon paprika 
• 0.3 cup parmesan cheese freshly grated
• 3 tablespoons pepper sauce hot
• 2 teaspoons salt 

Equipment

• bowl
• baking sheet
• oven
• whisk
• baking pan

Directions

1. Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well.
2. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
3. Place racks on 2 large rimmed baking sheets.
4. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
5. Remove chicken from marinade, allowing excess to drip off.
6. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets.
7. Let stand 30 minutes.
8. Preheat oven to 425°F.
9. Drizzle butter over chicken.
10. Bake until crisp, golden and cooked through, about 50 minutes.
11. Serve warm or at room temperature.