Buttermilk Baked Chicken

I am not sure if I have mentioned, Mr. S and I just bought our first house! We are(or just I am) enjoying the kitchen a lot because the house has a gourmet kitchen. This weekend, Mr. S's parents came to visit us, so I decided to make a very good meal to impress them.

Making buttermilk chicken is very easy. I got this pastured chicken from a farm a while ago. The hardest part is to cut the whole chicken into pieces. I just used my creativity to cut the whole chicken into 10 pieces and then marinated it in buttermilk in the morning and then cooked it in the evening. The chicken was very juicy and tender. The skin was crispy despite baking instead of deep frying it.


Ingredients
* 2 cups buttermilk
* Juice of 1/2 lemon
* 1 tablespoon hot sauce
* 1/2 yellow onion, sliced
* 5 sprigs fresh thyme
* 3 cloves garlic, smashed
* Kosher salt and freshly ground black pepper
* 1 (3 pound) chicken cut into 10 pieces, rinsed and patted dry
* 2 cups crushed corn flakes
* 3/4 cup grated Parmesan cheese
* 2 teaspoons chopped fresh thyme

Directions
1) 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 about 12 hours.
2) Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
3) Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
4) Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
5) Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.