Buttermilk Oven Fried Chicken Recipe

• 4 lb chicken breast halves, thighs and drumsticks
• 2 c. buttermilk Grated zest and juice of 1 lemon
• 1 Tbsp. dry thyme, divided
• 1 Tbsp. dry onion flakes, divided
• 1 tsp garlic pwdr, divided
• 1 1/2 c. fine dry bread crumbs
• 3/4 c. all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 c. oil, preferably canola
• 1/4 c. butter or possibly margarine, melted

1. In baking dish combine chicken with buttermilk, zest, lemon juice, 1 tsp thyme, 1 tsp onion flakes and 1/2 tsp garlic pwdr.
2. Cover; chill at least 4 hrs or possibly overnight.
3. Place oven racks in top and bottom third of oven; preheat to 425.
4. In bowl combine bread crumbs, flour, salt and pepper with remaining thyme, onion flakes and garlic pwdr.
5. Remove chicken from buttermilk mix; throw away mix.
6. Coat each chickenpiece in bread crumb mix.
7. Combine oil with butter; divide between two medium roasting pans; heat pans in oven 2 min.
8. Remove from oven; arrange chicken in single layer in pans; turn to coat in oil mix.
9. Bake 15 min; carefully turn chicken without disturbing coating.
10. Bake till juices run clear when thickest part of thigh is pierced with fork, about 15 min.
11. Serve hot or possibly chilled.
12. To make ahead, cold then cover and chill overnight.
13. 8 servings

chicken breast halves, buttermilk, thyme, onion, garlic, bread crumbs, allpurpose, salt, pepper, oil, butter

Taken from cookeatshare.com/recipes/buttermilk-oven-fried-chicken-96047 (may not work)