Created by KittenCal on September 11, 2011
Step 1: In a large bowl (large enough to hold all 12 pieces of chicken) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon white salt and about 1/2 teaspoon black pepper.
Step 2: Add in sliced onion the using your hands turn the chicken pieces to coat well in the buttermilk mixture.
Step 3: Cover and refrigerate for a minimum of 6 hours or up 24 hours, turning occasionally (I marinate the chicken in the morning and baked it for dinner).
Step 4: Place a cookie rack on a foil-lined 15 x 10-inch baking sheet (I was able to get 11 pieces of chicken on one rack but it will depend on what part of the chicken you are using).
Step 5: In a bowl mix together the dry breadcrumbs with Parmesan cheese, flour, thyme, paprika, cayenne pepper, 1-1/2 teaspoons seasoned salt, garlic powder and onion powder.
Step 6: Remove the chicken pieces from marinade and allow any excess marinade to drip off the chicken.
Step 7: Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.
Step 8: Arrange chicken skin-side up on rack placed on a baking sheet.
Step 9: Let chicken stand at room temperature for 30 minutes.
Step 10: Preheat oven to 425 degrees F (oven rack set to lowest position).
Step 11: Drizzle the melted butter over the chicken pieces.
Step 12: Bake until crisp, golden and cooked through (about 45-50 minutes).