3/4 cup low-fat buttermilk
2 skinless chicken breast halves
2 skinless chicken drumsticks
2 skinless chicken thighs
1/2 cup flour
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground cumin
cooking spray
Combine the chicken pieces with the buttermilk in a large zip-top plastic bag. Marinate in the refrigerator 1 hour, turning occasionally.
Preheat oven to 450 degrees F. Combine the flour with the pepper, paprika, garlic powder and cumin in a second large zip-top plastic bag. Remove the chicken from the first bag and discard the buttermilk. Add the chicken, one piece at a time to the flour mixture, shaking the bag to coat the chicken. Remove the chicken from the bag, shaking to remove excess flour. Lightly coat each chicken piece with cooking spray and return to bag with flour mixture, shaking bag to coat chicken again. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake for 35 minutes or until done, turning after 20 minutes. Makes 4 servings (a serving is one breast half or 1 thigh and 1 drumstick), 5.5 points each.