- 1 cup buttermilk
- 2 tablespoons Emerilís Red Pepper Sauce or other mild red-hot sauce
- 1 tablespoon Baby Bam 
- 2 teaspoons minced garlic
- 2 cups plain bread crumbs
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons Baby Bam 
- 1 (3 1/2-pound) chicken, cut into 8 pieces
Rinse the chicken pieces under cold running water, pat dry with paper towels, and place in a large, heavy resealable plastic bag. Wash your hands well with warm, soapy water before proceeding.
Combine the buttermilk, Emerilís Red Pepper Sauce, 1 tablespoon of the Baby Bam, and the garlic in a large measuring cup. Pour the marinade over the chicken. Seal the bag and squeeze gently so that the sauce evenly coats the chicken pieces. Place the bag inside a baking dish to prevent spills and refrigerate for at least 1 hour and up to 3 hours.
Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
Combine the breading ingredients in another large heavy resealable plastic bag and shake well to blend.
Use tongs to remove the chicken, one piece at a time, from the marinade and drop it into the breading bag, shaking to coat well. Arrange the breaded chicken, skin side up, on a large nonstick baking sheet. Repeat with the remaining pieces.
Bake in the oven, turning once or twice, until golden brown and crispy, about 45 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and serve.
Salmonella warning! Always wash your hands well with soap and warm water after handling raw chicken!