| Oven-Fried Chicken |
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| Ingredients: |
| 3/4 cup low-fat buttermilk |
| 2 chicken breast halves (about 1 pound), skinned |
| 2 chicken drumbsticks (about 1/2 pound), skinned |
| 2 chicken thighs (about 1/2 pound), skinned |
| 1/2 cup all-purpose flour |
| 1 teaspoon salt |
| 1/2 teaspoon ground red pepper |
| 1/4 teaspoon white pepper |
| 1/4 teaspoon ground cumin |
| cooking spray |
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| Directions: |
| Combine the first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. |
| Preheat oven to 450 |
| Combine flour, salt, peppers, and cumin in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, saking off excess flour. |
| Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450 for 35 minutes or until done, turning after 20 minutes. Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumbstick).
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