oven-fried chicken

I went searching for this recipe soon after I fell head over heels in love with Cracker Barrel's boneless, skinless "Sunday Chicken." I think it's as close as I'm going to get.

OVEN-FRIED CHICKEN

3/4 cup low-fat buttermilk
4-6 boneless skinless chicken breasts*
1/2 cup all-purpose flour
1 tsp salt
1 tsp ground pepper
1 tsp paprika
1/2 tsp cumin
cooking spray**

Preheat oven to 450. Combine chicken and buttermilk in a large zip-loc bag and seal. Refrigerate for 1 hour, flipping periodically.

Combine flour, salt, pepper & spices in a second zip-loc bag. Remove chicken from 1st bag, throw out the buttermilk marinade. Add 1 piece of chicken at a time to the flour mixture, shaking it well so that you coat the chicken. Take the chicken out, shake off the extra flour, spray the chicken down with cooking spray. Return the chicken to the flour mixture for a 2nd round.

Place double-breaded chicken on a greased baking sheet. Bake at 450 for 35-40 minutes, turning once after 20 minutes.

*In lieu of boneless, skinless breasts you could use 2 bone-in breasts, 2 drumsticks and 2 thighs.

**I'm crazy about the Pampered Chef kitchen spritzer filled with olive oil.