Instructions: In baking dish combine chicken with buttermilk, zest, lemon juice, 1 tsp thyme, 1 tsp onion flakes and 1/2 tsp garlic powder. Cover; refrigerate at least 4 hours or overnight. Place oven racks in top and bottom third of oven; preheat to 425. In bowl combine bread crumbs, flour, salt and pepper with remaining thyme, onion flakes and garlic powder. Remove chicken from buttermilk mixture; discard mixture. Coat each chicken
piece in bread crumb mixture. Combine oil with butter; divide between two medium roasting pans; heat pans in oven 2 minutes. Remove from oven; arrange chicken in single layer in pans; turn to coat in oil mixture. Bake 15 minutes; carefully turn chicken without disturbing coating. Bake until juices run clear when thickest part of thigh is pierced with fork, about 15 minutes. Serve warm or chilled. To make ahead, cool then cover and refrigerate overnight. 8 servings

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