Remove skin from chicken pieces.
Place them in non-metalic container and
pour buttermilk over, turning pieces to coat evenly.
Cover and refrigerate several hours
or overnight. Preheat oven to 425F.
Coat a 9x13" baking pan with oil.
Arrange chicken on a rack over sink
to drain excess buttermilk.
Combine bread crumbs, paprika, salt,
thyme and pepper.
Roll chicken pieces in seasoned crumbs to
coat evenly; arrange in single layer in oiled pan.
Bake in preheated oven 30 min.
Carefully slide broad spatula under chicken
to loosen from pan without tearing coating.
Turn chicken over and bake until
no trace of pink shows in thickest part
of thigh, 15-20 min. longer.
Makes 6 servings.
Nutrients per serving: 305 cal., 10.4g fat,
103mg chol., 441 mg sodium.