Buttermilk Baked Chicken

• Vegetable oil, for baking sheet
• 8 slices white bread
• 1 cup buttermilk
• 1 teaspoon hot-pepper sauce
• Coarse salt and fresh ground 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
• 1/4 head green cabbage, shredded
• 3 carrots, coarsely grated
• 1 jalapeno chile, seeded and minced
• 1/4 cup canola oil
• 2 tablespoons fresh lime (or lemon) juice
• 3 tablespoons chopped fresh cilantro or parsley
• 1/2 teaspoon ground cumin
• Coarse salt and fresh ground pepper
• (serves 4)

1. Preheat the oven to 400F.
2. Generously rub a baking sheet with oil.
3. In a food processor, pulse the bread until it turns into coarse crumbs.
4. In a large bowl, stir together the buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
5. In a separate bowl, mix the breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
6. Place the chicken in the buttermilk mixture, turning to coat evenly.
7. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb mixture, turning to coat evenly.
8. Place the coated chicken pieces on the prepared baking sheet.
9. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
10. Bake until the chicken is golden brown, about 35 minutes.
11. In a large bowl, combine the cabbage, carrots, and jalapeno.
12. Drizzle the mixture with the canola oil and lime juice; sprinkle with the cilantro, cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
13. Toss well.

vegetable oil, white bread, buttermilk, hotpepper sauce, salt, parmesan cheese, thyme, chicken, green cabbage, carrots, jalapeno chile, canola oil, fresh lime, fresh cilantro, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/buttermilk-baked-chicken-383169 (may not work)