| | Directions |
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 4-6 hours.
- Preheat the oven to 400 degrees F. Line the sheet pan with foil to save on cleanup.
- Place a wire rack inside the sheet pan and spray with nonstick cooking spray.
- Mix corn flakes and Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake mixture, lighlty pressing to help it stick.
- Place on the prepared rack and bake for 45 minutes until golden and crisp.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
|  | | Ingredients | | - | | 2 cups buttermilk |
| - | | 1 tablespoon lemon juice |
| - | | 1 tablespoon hot sauce |
| - | | 1/2 onion , sliced |
| - | | 2 tablespoons fresh thyme |
| - | | 3 cloves garlic , minced |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 chicken - cut into 8 pieces, rinsed and patted dry |
| - | | 2 cups corn flakes - crushed |
| - | | 3/4 cup parmesan cheese - shredded |
| - | | salt and pepper - to taste |
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