BUTTERMILK BAKED CHICKEN

This is not a vintage recipe but since chicken like this is becoming more and more obsolete as everyone goes to boneless skinless chicken breasts, I am putting it here. This recipe is from the Neelys.

2 cups buttermilk
juice of 1/2 a lemon
1 tbsp hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
kosher salt and black pepper
1 (3 lb) chicken, rinse and cut into 8 pieces and pat dry
2 cups crushed cornflakes
3/4 cup grated Parmesan cheese
2 tsp chopped fresh thyme

In a large bowl, combine the buttermilk, lemon juice, hot sauce, onion, thyme sprigs, garlic, salt and pepper; add chicken and coat with mixture. Place plastic wrap over bowl and refrigerate 3 up to 12 hours.

Preheat oven to 400 degrees.
Fit a sheet pan with a wire rack; spray with nonstick cooking spray. Set aside.

Combine the crushed cornflakes, Parmesan cheese, and the chopped thyme; season with salt and pepper.

Remove chicken from marinade and allow excess to drip off. Coat with the cornflake mixture, pressing with fingers to adhere crumbs.

Place chicken on the prepared wire rack pan and bake at 400 degrees for 45 minutes.