In
a 9- x 13-inch baking dish place the chicken pieces. Pour the buttermilk mixture
over the top of the chicken pieces, turn chicken pieces several times to coat
with the mixture. Cover the baking dish refrigerate at least 8 hours or
overnight. Turn the chicken pieces several times while marinating.
When ready to cook, preheat oven to 400 degrees F. Spray a
non-stick baking pan (with sides) the a non-stick spray.
Remove the marinated chicken pieces from the refrigerator,
remove from the buttermilk mixture, and let drain in a strainer approximately 5
minutes.
In a shallow dish, place the Oven Fry breading mix. Mix in
the garlic powder, onion powder, cayenne pepper, salt, and pepper. Coat each
piece of chicken with the Oven Fry bread mixture, one by one, in the bread
mixture (turning several times). Make sure the breading adheres by pressing it
into the chicken pieces with your fingers. Place each of the breaded chicken
pieces in the prepared baking pan.
Bake for 25 minutes, turn the chicken pieces over and bake
for an additional 25 minutes. The chicken is done when a cooking or meat thermometer registers an
internal temperature
of 165 degrees F. (juices will run clear when cut with the tip of a knife).
Remove from oven and serve.
Makes 2 servings.
