Recipes out of the Blond Box

¾ cup buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons salt
4 boneless, skinless chicken breasts (1 ½ lbs.)
1 cup plain dried breadcrumbs
¼ cup grated Parmesan cheese
2 tablespoons flour
2 teaspoons dried thyme
½ teaspoon paprika
½ teaspoon cayenne pepper
3 tablespoons olive oil

Roasted potatoes
cooked green beans

In a large bowl, mix buttermilk, hot sauce, mustard, garlic, pepper, and 1 teaspoon salt. Add chicken and turn to coat. Cover and refrigerate 4 hours or overnight, turning occasionally.

In a large bowl, mix together the crumbs, Parmesan, flour, thyme, paprika, cayenne pepper, the rest of the salt, and 2 tablespoons of the oil. Remove chicken from marinade; coat in breadcrumb mixture. Place chicken and baking rack; let sit 20 min., to allow crumbs to adhere better.

Coat baking sheet with remaining oil; place in oven. Heat oven to 400°. After 5 min., place chicken on baking sheet. Bake 30 min. or until crispy, golden, and baked through. Serve with roasted potatoes and green beans if desired.