Buttermilk Oven-Fried Chicken

• 3 skinned and boned chicken breast halves (about 1 1/3 pounds)
• 5 skinned and boned chicken thighs (about 1 1/4 pounds)
• 2 cups fat-free buttermilk
• 1 cup all-purpose flour
• 1 tablespoon poultry seasoning
• 1 teaspoon lemon pepper
• 4 egg whites
• 6 cups cornflakes cereal, coarsely crushed
• Vegetable cooking spray

1. Place chicken and buttermilk in a large bowl or zip-top plastic bag, turning chicken to coat all sides. Cover or seal, and chill 8 hours. Drain chicken, discarding buttermilk.
2. Combine flour, poultry seasoning, and lemon pepper in a bowl. Set aside.
3. Whisk egg whites in a medium bowl until frothy.
4. Dredge chicken in flour mixture, dip in egg whites; gently press chicken in crushed cereal.
5. Arrange chicken on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap chicken.) Lightly coat chicken evenly on both sides with cooking spray.
6. Bake at 375u0b0 for 45 minutes or until chicken is done.

chicken, chicken, buttermilk, flour, poultry seasoning, lemon pepper, egg whites, cornflakes cereal, vegetable cooking spray

Taken from www.myrecipes.com/recipe/buttermilk-oven-fried-chicken (may not work)