Yields 6 servings

• Ingredients
• 2 ½ pounds white meat frying chicken, cut into serving pieces, skin removed
• 2 cups low-fat buttermilk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon poultry seasoning
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon seasoned pepper
• ½ teaspoon low-sodium poultry seasoning
• ¾ cup unseasoned bread crumbs
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• Organic canola oil cooking spray

Directions
Preheat oven to 350 degrees, cut chicken into serving pieces and remove skin. Place chicken in large bowl or resealable plastic bag.

Whisk together buttermilk, garlic, onion powder, poultry seasoning, and soy sauce. Pour buttermilk mixture over the chicken and refrigerate at least 4 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 350° F for 35 to 45 minutes or until juice of chicken is clear.