- 4 boneless skinless chicken breast halves
- ¾ cup buttermilk
- ½ cup sliced onion
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon hot pepper sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup plain dry breadcrumbs
- ¼ cup flour
- ¼ cup freshly grated Parmesan cheese
- 2 teaspoons dried thyme
- ½ teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 3 tablespoons unsalted butter, melted
- Trim chicken and pound between two sheets of plastic wrap to an even ½-inch thickness.
- Combine buttermilk, onion, garlic, oil, hot pepper sauce, mustard, dried thyme, salt and pepper in a medium bowl. Add the chicken breasts pressing down to submerge completely.
- Cover and refrigerate at least 3 hours and up to 1 day, turning chicken occasionally.
- For the breading, combine the breadcrumbs, flour, cheese, thyme, paprika and cayenne in a pie plate. Set a rack on a foil-lined baking sheet.
- Remove chicken from buttermilk and dredge in the breadcrumbs, turning and coating well. Place chicken on the rack and refrigerate for 1 hour to set the crust.
- Preheat oven to 425°F.
- Drizzle chicken with melted butter and bake on the rack for 20 to 25 minutes or until cooked through and golden.