None of the mess of deep-frying, yet better than Shake & Bake!

About 3 1/2 pounds chicken parts (about 8 pieces)
3 cups buttermilk (see Note below)
1 1/2 cups Italian seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1 Tablespoon dried thyme
Salt & pepper to taste

Preheat the oven to 375 degrees F.

Place the chicken in a large bowl and pour the buttermilk over. Let stand for 30 minutes at room temperature. In another large bowl, combine the remaining ingredients.

Roll each chicken piece in the bowl of breading, coating evenly and shaking to remove any excess. Place the chicken on a baking sheet and let stand for 15 minutes.

Bake in the preheated oven for 35-40 minutes, or until juices run clear when chicken is poked with a fork. Serve.

Note: If you don't have buttermilk, make your own by putting 3 Tablespoons of white vinegar or lemon juice into a measuring cup, then fill with milk until you have three cups. Let stand for 5 minutes before using.

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