4-6 hours before cooking time, in a large bowl, combine:
1 C. light OR heavy cream mixed with 4 Tblsp. lemon juice
salt, ground pepper (liberal amt. of pepper)
few shakes of cayenne powder
few cloves of crushed/minced garlic
1/4 tsp. dried thyme
Add 10-12 pcs. of cut up chicken (skin removed) to the bowl & stir to coat. Refrigerate & stir every hour.
When ready to cook chicken heat oven to 350 degrees.
Get another mixing bowl & add to it:
2 cups coarse dried sourdough breadcrumbs (or Panko)
1 cup freshly grated parmesan cheese
1/2 teasp. garlic powder
1/2 teasp. dried oregano
1/2 teasp. dried basil
1/4 teasp. dried thyme
salt & freshly ground pepper
Grease a large baking sheet and take pcs. of chicken from the marinade one at a time, dip into crumb mixture & place on baking pan, leaving some space between pcs.
Melt 3 Tblsp. butter and drizzle over the top of the chicken - sprinkle with paprika and bake until chicken is lightly golden-brown, approx. 1 hour for average sized pcs. (like legs), if they're larger sized pcs, leave them in the oven a little longer. Test by pressing down on the chicken to make sure the juices run CLEAR. If it's pinkish, it needs to cook longer.
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