Oven Fried Chicken

• 8 bone-in skinless chicken thighs (or thighs and drumsticks)
• 1 cup 1% fat buttermilk
• 2 teaspoons dried oregano
• 2 teaspoons crumbled sage
• 2 teaspoons basil
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 garlic cloves, minced
• 12 cup all-purpose flour
• 3 tablespoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and pepper

1. In a large bowl, combine the buttermilk, oregano, sage, basil, paprika, salt, pepper and garlic; add the chicken pieces to coat.
2. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat the oven to 375F Combine the coating ingredients into a sturdy plastic bag.
4. One piece at a time, remove the chicken from the marinade, drain and place in the plastic bag.
5. Briskly shake each piece of chicken.
6. Place on a large, parchment-lined baking pan.
7. Discard the marinade.
8. Bake in the center of the oven, turning after 25 minutes.
9. Cook for an additional 15-20 minutes or until the juices run clear when pierced.

chicken, buttermilk, oregano, sage, basil, paprika, salt, pepper, garlic, flour, parsley, garlic, salt

Taken from www.food.com/recipe/oven-fried-chicken-245386 (may not work)