Ingredients:
6 chicken thighs, cutlets bone in,skin off,about 700 g total
1 cup buttermilk
1/2 envelope original ranch dressing mix
4 teaspoons hot sauce ( more if you wish)
1 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
cooking spray, to cook
Directions:
Prick the thigh cutlets all over with a fork.
Mix together the buttermilk, ranch dressing mix and hot sauce.
Marinate the chicken for at least 1 hour and overnight if you wish.
Preheat your oven to 200C.
Mix together the remaining ingredients (except spray oil) in a large bowl and dip the marinated chicken pieces into this, pressing on well.
Place on a baking sheet, spray with oil and cook for about 40 minutes or until the juices run clear, reducing the oven to 180 after about 10 minutes.
We ate this with a garden salad, and oven baked wedges.
Servings: 3-6
Time preparation: 15 min.
Time total: 55 min.