Buttermilk baked chicken

I saw Pat and Gina Neely make this on Food Network and wanted to give it a try. As usual, I followed the spirit of the recipe, but not the exact quantities. I started with chicken thighs and I left the skin on, but I butterflied them to open em up and get more surface area. Like the Neelys, I soaked the chicken in a mixture of buttermilk, garlic, onions, thyme, tabasco and salt and pepper, but I substituted lime for lemon because I didn't have lemon juice. After a few hours, I removed from the buttermilk and coated with crushed cornflakes, thyme and grated parmesan. I baked it at 400 for about 45 minutes and it came out perfectly, though since I didn't have a wire rack, the bottom was a little mushy. Next time I'll probably leave out the parmesan, add paprika and more pepper, and find a wire rack to cook it on.