Deviled Oven-Fried Chicken

• 23 cup buttermilk
• 2 teaspoons Dijon mustard
• 1 clove garlic, minced
• 18 teaspoon ground red pepper (cayenne)
• 2 lbs boneless skinless chicken breasts, cut in half
• 23 cup cracker crumb
• 2 tablespoons grated parmesan cheese
• 14 teaspoon dried sage, crumbled
• 14 teaspoon dried rosemary, crumbled

1. In a large bowl, combine the buttermilk, mustard, garlic, and red pepper.
2. Add the chicken pieces, cover and let them marinate in the refrigerator for at least 30 minutes or as long as overnight.
3. Preheat the oven to 375 degrees F.
4. In a shallow bowl, combine the crumbs, cheese, sage, and rosemary.
5. Dredge the chicken pieces in the crumb mixture and place them on a rack in a baking pan.
6. Bake for 40-45 minutes or until the juices run clear when the chicken is pricked with a fork.
7. If desired, place under the broiler for 1-2 minutes or until golden.

buttermilk, mustard, clove garlic, ground red pepper, chicken breasts, crumb, parmesan cheese, sage, rosemary

Taken from www.food.com/recipe/deviled-oven-fried-chicken-47426 (may not work)