Oven Fried Chicken

By mackenzielester

Cooking Light Magazine

Ingredients

• ¾ cup low-fat buttermilk
• 4 Chicken pieces, skinned
• ½ c flour
• 1 tsp salt
• ½ tsp ground red pepper
• ¼ tsp white pepper
• ¼ tsp ground cumin
• Cooking spray

Preparation

Step 1

Combine buttermilk and chicken in zip-lock bag; marinate in fridge for 1 hour, turning.
Preheat oven to 450 degrees.
Combine flour, salt, peppers and cumin in 2nd bag. Add chicken one piece at a time to flour mixture. Shake bag to coat. Remove from bag shaking off excess. Lightly coat with cooking spray. Return chicken to flour mixture-shake bag to coat. Remove again and place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray.

Bake 450 degrees for 35 mins or until done, turning after 20 mins.