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,
. 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