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Buttermilk Baked Chicken

vegetable oil for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce
salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the bread crumbs, Parmesan, thyme and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 minutes. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Serves 8.