Baked Buttermilk Chicken

• Olive oil cooking spray
• 4 chicken drumsticks (about 1 pound), skins removed
• 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved
• 2 1/2 cups low-fat buttermilk
• 4 cups cornflakes, finely crushed
• 3/4 teaspoon Old Bay seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• Lemon wedges, for garnish (optional)
• Flat-leaf parsley sprig, for garnish (optional)

1. Preheat the oven to 400F.
2. Generously coat a rimmed baking sheet with cooking spray; set aside.
3. Rinse the chicken, and pat dry.
4. Transfer to a medium bowl.
5. Pour the buttermilk over the chicken.
6. Cover, and let marinate 1 hour in refrigerator.
7. Toss the cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl.
8. Remove 1 piece of chicken at a time from the buttermilk, letting excess drip back into the bowl; dredge in the cornflake mixture.
9. Transfer the pieces to the baking sheet; lightly coat each with cooking spray.
10. Bake, turning the pieces once, until crisp and cooked through, about 40 minutes.
11. Transfer to a platter; garnish with lemon wedges and parsley, if desired.
12. (Per serving)
13. Calories: 362
14. Fat: 5g
15. Cholesterol: 119mg
16. Carbohydrate: 32g
17. Sodium: 586mg
18. Protein: 46g
19. Fiber: 1g

olive oil cooking spray, chicken, chicken breasts, lowfat buttermilk, cornflakes, bay seasoning, thyme, basil, cayenne pepper, lemon wedges, parsley

Taken from www.epicurious.com/recipes/food/views/baked-buttermilk-chicken-392633 (may not work)