Preheat an oven to 400°F. Spray a cooling rack with oil and set over a parchment lined cookie
sheet. Set aside.
In a large mixing bowl, combine the buttermilk, salt, pepper and cayenne and whisk to combine.
Add the chicken to the mixture and ensure that all pieces are evenly immersed and coated. Cover
bowl with plastic wrap and refrigerate for 1 hour.
While the chicken marinates, prepare the dredging mixture: In a shallow dish combine the flour,
salt, pepper, cayenne and thyme.
Working one piece at a time, remove the chicken from the buttermilk and let the excess liquid
drip off for a moment. Working quickly, place the chicken skin-side down into the flour mixture
and use your hands to sprinkle flour all over the chicken piece. Pick up the chicken and shake off
excess flour. Place on prepared rack over pan. Proceed with remaining chicken pieces. Arrange
the chicken pieces on the rack leaving at least an inch in between each piece.
Spray the chicken pieces thoroughly and evenly with olive oil on the top, all sides and the bottom.
Let the chicken sit for a minute to absorb the oil and then check to see if there are any spots that
look drier. If so, spray the chicken again to coat with oil more thoroughly.
Place chicken in the preheated oven and bake for 20-25 minutes, until the chicken has developed
a crust and becomes golden brown. Then, flip the pieces over so that they can get brown and
crusty on the bottom as well. Cook for approximately 10 more minutes, until the chicken is medium
brown and crusty, and an instant-read thermometer registers 165F.
Remove from oven and transfer to a large serving platter. Serve hot.
Recipe courtesy of Draeger’s Cooking School
