I realized that I rarely write about baked or roasted chicken. It's not because I don't often make it, because I do. It's because I usually just season it and throw it in the oven. Doesn't make for much of a blog post. This chicken is delicious, juicy, and a little more interesting than salt and pepper.

chicken pieces, trimmed of skin and fat
buttermilk
bread crumbs
salt
pepper
paprika
thyme
grated parmesan cheese

Preheat oven to 400. Place a greased baking dish in oven to heat up (I used my new cast-iron grill pan).

Place chicken pieces in a shallow dish and drizzle with buttermilk. Use just enough to coat the meat.

In another shallow dish, combine remaining ingredients (amounts to taste). Try to estimate the amount needed to coat the chicken pieces.

When the oven is hot, take the baking dish out. Coat chicken pieces with the bread crumb mixture and arrange in the hot baking dish. Bake for about 30 minutes, or until internal temperature reaches 175. Let rest for 5-10 minutes before serving.