Buttermilk Baked Chicken

This is from Everyday Food, and although it bakes in the oven and thus is not ideal for you Arizona folks, we are having it tonight as we enjoy 70 degree weather. It's like fried chicken, only baked, and it's num. In my E.F. cookbook, they say to eat it with Carrot Cumin Slaw, which is also great - a twist on your run of the mill coleslaw. You could definitely make that in AZ!!
Serves 4
Prep time: 10 minutes
Total time: 50 minutes

Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic. Any leftover chicken will make a great school lunch.

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 (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs.

2. 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 breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

3. 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 breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.

4. Bake until chicken is golden brown, about 35 minutes.

Crisping the Chicken: Leave enough space between the chicken pieces so that they crisp evenly all the way around.

Carrot Cumin Slaw
* 1/4 to 1/2 green cabbage, cored and shredded (3 cups)
* 3 carrots, coarsely grated (1 3/4 cups)
* 1 jalapeno chile, seeded and minced
* 1/4 cup canola oil
* 2 tablespoons freshly squeezed lime juice
* 3 tablespoons chopped cilantro
* 1/2 teaspoon ground cumin
* Coarse salt and freshly ground pepper
Directions
1. In a large bowl, combine cabbage, carrots, and jalapeno. Drizzle with oil and lime juice. Add cilantro and cumin. Season with salt and pepper. Toss to combine. Serve immediately, or refrigerate in an airtight container for up to 4 hours to allow flavors to develop.