BUTTERMILK OVEN-FRIED CHICKEN

8 servings

1 ½ cups buttermilk

4 teaspoons garlic power, divided

2 teaspoons salt

2 teaspoons dried thyme leaves, divided

1 teaspoon dried sage

1 teaspoon paprika

½ teaspoon black pepper

2 ½ pounds chicken pieces, skin removed

Nonstick cooking spray

1 ½ cups bread crumbs – Panko bread crumbs are light, crispy Japanese style bread crumbs

¼ cups all purpose flour

1. Whisk buttermilk, 3 teaspoons garlic powder, 1 teaspoon thyme, salt, sage, paprika, and pepper in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate for at least 5 hours.
2. Preheat oven to 400 F. Line 2 baking sheets with foil; spray with cooking spray.
3. Combine bread crumbs, flour, remaining 1 teaspoon garlic powder and 1 teaspoon thyme in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking sheets; let stand 10 minutes.

Spray top portions of chicken with cooking spry. Bake about 50 minutes, turning once and spraying with additional cooking spray halfway through baking time.