Oven-Fried Chicken

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6 cups fresh bread crumbs

2 cups freshly grated Dry Jack or Parmesan cheese (8 ounces)

3 tablespoons fresh thyme leaves

3 tablespoons coarsely chopped fresh rosemary

1 tablespoon plus 1 teaspoon salt

1 tablespoon freshly ground pepper

1 1/2 quarts buttermilk

Four 3 1/2-pound chickens, each cut into 8 pieces

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