In a bowl, combine the buttermilk, hot sauce, and fresh lemon juice; set aside.
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.
* This bread coating mix can be found in most large grocery stores. You could substitute panko or bread crumbs, but the end result will not be the same.
Lemony Buttermilk Baked Chicken Recipe: https://whatscookingamerica.net/karencalanchini/lemonbuttermilkchicken.htm