Oven-Fried Chicken

Ok, back in April, I mentioned I'd post two recipes. Well, here's finally one of them! It's from Cooking Light magazine, April 2002, and I think it's delicious. The recipe says you can use ground chipotle pepper in place of the ground red pepper for a smoky taste.

Oven-Fried Chicken

3/4 c. low-fat buttermilk [approximately]
2 chicken breast halves, skinned
2 chicken drumsticks, skinned
2 chicken thighs, skinned [Ok, basically, just use a cut-up chicken.]
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. ground red pepper
1/4 tsp. white pepper [I don't keep this on hand, so it's just regular black pepper here.]
1/4 tsp. ground cumin
Cooking spray

1. Combine first 4 ingredients [chicken & buttermilk] in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 450F.
3. Combine 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.
4. Place chicken on a baking sheet lined with cooking spray. Bake at 450F for 35 minutes or until done, turning after 20 minutes. [Don't try to turn them too soon or the yummy coating will stick to the pan instead of the chicken.]