Cut the fresh chicken into smart even size pieces, marinate, baste in stuff, let rest – roast – and serve! Easy!
Marinade:
- 1 1/4 cups buttermilk
- 1/4 cup extra-virgin olive oil
- 3 tablespoons hot pepper sauce
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 large onion, sliced
Chicken
- 12 chicken pieces (breasts, thighs and drumsticks) with skin and bones
- 1 cup dry unseasoned breadcrumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup all purpose flour
- 2 teaspoons dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons butter, melted
- Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl to blend well.
- Add onion, then chicken and turn to coat.
- Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.
- Place racks on 2 large rimmed baking sheets.
- Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend.
- Remove chicken from marinade, allowing excess to drip off.
- Add chicken to breadcrumb mixture and turn to coat completely.
- Arrange chicken, skin side up, on racks on baking sheets.
- Let stand 30 minutes.
- Preheat oven to 425°F.
- Drizzle butter over chicken.
- Bake until crisp, golden and cooked through, about 50 minutes.
- Serve warm or at room temperature.