Fearless Fried Chicken

• 4 bone in chicken breast halves or legs
• 1 egg white
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. each of paprika, leaf thyme, oregano and salt
• 1/2 to 1 tsp. cayenne pepper
• 2 tbs. vegetable oil

Preheat oven to 425. Place a rack on a broiling pan or baking sheet. Remove skin and any clinging fat from chicken and discard.

In a medium-size mixing bowl, whisk egg white with buttermilk, For easy dipping, pour into a pie plate.

Measure flour, baking powder and seasonings into a paper or plastic bag. close top and gently shake to mix. Dip a piece of chicken into buttermilk mixture, then place in paper bag. Close top and shake gently to evenly coat chicken. Place on rack. Repeat with remaining chicken, one piece at a time. Discard any flour mixture which did not cling to chicken. Do not sprinkle any remaining flour mixture over chicken. Using a pastry brush, lightly brush or dab oil over flour coating on chicken. This last step is essential for a crispy crust.

Bake in center of preheated oven until coating is crisp and golden, for 40 - 45 minutes.

29.9g protein, 7.1g fat, 13.1 carbohydrates, 1.9mg iron, 84mg calcium, 243 calories. excellent source of niacin