This can be made a day ahead.  Serves about 4-6 people.

Ingredients:

·        1 pound chicken pieces, bone in and skin on

·        2 cups buttermilk

·        3 gloves of garlic. crushed

·        2 Tbsp Fresh thyme, chopped

·        2 Tbsp olive oil

·        4 cups Fresh Bread Crumbs (or corn meal if you are looking to be gluten free)

·        4 Tbsp butter, melted

·        1 Tbsp garlic powder

·        1 Tbsp onion powder

·        2 Tbsp dried thyme

·        Sea Salt and Black Pepper to taste

Directions:

1.      Put the chicken pieced in a extra large ziploc bag with the buttermilk. Garlic cloves, fresh thyme and olive oil.  Seal and let sit for at least 3  hours or up to overnight.

2.      To make the fresh bread crumbs, put your favorite bread, crust and all into a food processor and process until it is reduced to fine crumbs.  If using corn meal, skip this step.

3.      Add butter, garlic powder, onion powder, thyme and season to taste with salt and pepper.  Process until it is well combined.

4.      Take half the bread mixture and put it into shallow wide dish.

5.      Line a cookie sheet with parchment paper and preheat the oven to 350 degrees.

6.      Take the chicken from the fridge and remove one piece at a time from the buttermilk.  Let extra liquid drain from chicken piece and then coat it well with the crumb mixture, pressing the crumbs down onto the chicken as you go.  Put the chicken piece on the cookie tray and repeat with remaining chicken.

7.      Make sure chicken is spaced at least 1 ½ inches apart on the tray.  Cook at 350 degrees for about 20 -30 minutes or until cooked through and golden brown.  Turn the chicken over once halfway through so that it is evenly browned on all sides.

8.      Let cool completely, place in a resealable container and put into the fridge until ready to pack up and go.

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