Here's the recipe for the aforementioned Oven-Fried Chicken:
3 lbs. chicken parts
4 Tbsp unsalted butter
1/2 cup buttermilk
1/2 cup all-purpose flour
1/4 cup fine yellow cornmeal
1 tsp chili powder
3/4 tsp seasoned salt
1/2 tsp dried thyme
1/2 tsp dried oregano
3 Tbsp grated Parmesan
Line a jelly-roll pan with foil. Put butter in pan and put pan in oven. Turn oven to 400°. Remove pan as soon as butter melts; don't allow it to brown.
Pour buttermilk in a bowl. Combine remaining ingredients in a plastic bag. Dip chicken pieces one or two at a time in buttermilk and drain briefly; place in bag and shake to coat with flour mixture.
Place each piece of chicken on the pan, turning to coat with melted butter, and leave skin-side-down. Bake for 25 minutes. Turn all pieces over and cook until done, another 25–30 minutes more.
This tastes good right out of the oven or cold the next day.