6 chicken thighs, cutlets bone in,skin off,about 700 g total
1 cup buttermilk
1/2 cup American Garden Ranch dressing
4 teaspoons American Garden hot sauce (more if you wish)
1 cup American Garden breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons American Garden paprika
1 teaspoon American Garden salt
1/2 teaspoon cayenne
1/2 teaspoon American Garden thyme
1/2 teaspoon American Garden oregano
cooking spray, to cook

1. Prick the thigh cutlets all over with a fork.

2. Mix together the buttermilk, ranch dressing mix and hot sauce.

3. Marinate the chicken for at least 1 hour and overnight if you wish.

4. Preheat your oven to 200C.

5. Mix together the remaining ingredients (except spray oil) in a large bowl and dip the marinated chicken pieces into this, pressing

6. Place on a baking sheet, spray with oil and cook for about 40 minutes or until the juices run clear, reducing the oven to 180 after about 10 minutes.

7. You can serve with a garden salad, and oven baked wedges.