Preheat oven to 400 and generously grease a baking sheet.
Process the bread in a food processor until coarse breadcrumbs form. Add to a bowl with the Parmesan cheese, thyme and ⅛ teaspoon pepper.
In another bowl, mix the buttermilk with the hot pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper.
One piece at a time, dip the chicken into the buttermilk mixture, turning it to coat evenly. Hold it up and let the excess drip back into the bowl.
Then dip the chicken into the breadcrumb mixture, coating it evenly and place it on the baking sheet. Leave room around the chicken pieces for the air to flow.
Bake for 35 minutes or until crispy and golden brown and an instant read thermometer reads 165.
Note - the calorie count on this is not correct. You do not use all of the bread crumbs or all of the buttermilk. Tips - Use a rack on the cookie sheet if you want the underside of the chicken as crispy as the top. You can use breasts, but legs and thighs stay extra juicy. You can substitute store bought bread crumbs for the homemade.