Buttermilk Oven-Fried Chicken Breasts

• 4 boneless skinless chicken breast halves
• 3/4 cup buttermilk
• 1/2 cup sliced onion
• 1 clove garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon hot pepper sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup plain dry breadcrumbs
• 1/4 cup flour
• 1/4 cup freshly grated Parmesan cheese
• 2 teaspoons dried thyme
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, melted

1. Trim chicken and pound between two sheets of plastic wrap to an even 1/2-inch thickness.
2. Combine buttermilk, onion, garlic, oil, hot pepper sauce, mustard, dried thyme, salt and pepper in a medium bowl.
3. Add the chicken breasts pressing down to submerge completely.
4. Cover and refrigerate at least 3 hours and up to 1 day, turning chicken occasionally.
5. For the breading, combine the breadcrumbs, flour, cheese, thyme, paprika and cayenne in a pie plate.
6. Set a rack on a foil-lined baking sheet.
7. Remove chicken from buttermilk and dredge in the breadcrumbs, turning and coating well.
8. Place chicken on the rack and refrigerate for 1 hour to set the crust.
9. Preheat oven to 425F.
10. Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.

chicken, buttermilk, onion, clove garlic, vegetable oil, hot pepper, mustard, thyme, salt, freshly ground pepper, breadcrumbs, flour, freshly grated parmesan cheese, thyme, paprika, cayenne pepper, unsalted butter

Taken from www.cookstr.com/recipes/buttermilk-oven-fried-chicken-breasts (may not work)