In a large ziplock bag, combine ½ cup of buttermilk and ½ cup of Dijon mustard, mixing well. Add the chicken pieces, seal the bag, and refrigerate for at least 2 hours, preferably overnight.

Preheat your oven to 400°F (200°C).

In a food processor, add 4 garlic cloves, 2 cups of fresh breadcrumbs, and thyme. Pulse until minced. Add lemon zest, 1½ tsp salt, and 1 tsp black pepper. Drizzle in ¼ cup olive oil while pulsing.

Transfer the breadcrumb mixture to a shallow dish. Press each marinated chicken piece into the crumbs to coat.

Arrange the coated chicken on a foil-lined baking sheet, skin side up. Sprinkle remaining crumbs over exposed areas. Bake for about 40 minutes until cooked through.

For extra crispiness, broil for 2-3 minutes. Keep an eye on it to prevent burning.

Let chicken rest for a few minutes before transferring it to a serving platter.