This delightful baked chicken would be superb straight from the oven for dinner. You can also take it on a pic-nic, as it is delicious at room temperature also.
1 1/4 cups buttermilk
2 tablespoons Dijon mustard
4 garlic cloves pressed
2 teaspoons salt, divided
1 1/2 teaspoons cayenne pepper, divided
12 chicken pieces with skin and bones
1 cup unseasoned dry breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
3 tablespoons unsalted butter melted
Whisk buttermilk, mustard, garlic, 1 teaspoon salt, and 1 teaspoon cayenne in large bowl. Add chicken and turn to coat. Cover and chill at least 3 hours or overnight, turning chicken occasionally.
Place 1 rack on each of 2 large rimmed baking sheets.
Mix breadcrumbs, cheese, flour, thyme, paprika, remaining 1 teaspoon salt and 1/2 teaspoon cayenne in medium bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Working in batches, add chicken to breadcrumb mixture; turn to coat. Arrange chicken pieces, skin side up, on racks. Let stand 30 minutes at room temperature.
Preheat oven to 425 F. Drizzle butter over chicken; bake until brown and cooked through, about 50 minutes. Serve warm or at room temperature.