Oven-Fried Buttermilk Chicken Recipe

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2 ½ lbs. white meat frying chicken, cut into serving pieces, skin removed
2 cups low-fat buttermilk
½ tsp. garlic powder
½ tsp. onion powder
1 tsp. poultry seasoning
1 Tbs. reduced sodium soy sauce
½ tsp. Lawry's Seasoned Pepper
½ tsp. Old Bay 30% less sodium seasoning
¾ cup unseasoned bread crumbs
½ tsp. paprika

½ tsp. dried thyme
Pam Organic Canola Oil

Place chicken in large bowl or resealable plastic bag. Wisk together buttermilk, garlic, onion powder, poultry seasoning, and soy sauce. Pour buttermilk mixture over the chicken and refrigerate at least four hours and up to 24. Remove chicken from buttermilk.

In a bowl or resealable bag, combine seasoned pepper, breadcrumbs, paprika, and thyme. Roll chicken pieces in mixture in the bowl or add a few pieces at a time to the plastic bag and toss to coat.

To bake, place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray. Bake at 350º F for 35 to 45 minutes or until juice of chicken is clear.