Buttermilk "Fried" Chicken

Work Time: 20 Minutes
Total Time: 1 Hour
Servings: 4

A cut-up whole bird gives you a delicious—and money-saving—mix of light and dark meat. Oil the baking sheet well so the crispy coating sticks to the chicken, not the pan.

Ingredients

1/3	c all-purpose flour
2	tsp fresh thyme or 1 tsp dried
3/4	tsp salt
1/4	tsp freshly ground black pepper
1/2	c 1% buttermilk
1	egg white
3/4	c seasoned dried bread crumbs (we used Progresso)
1	cut-up whole chicken (about 3 1/2 lb), skin removed
1	lemon, cut into wedges (optional)

	Heat oven to 400°F. Coat baking sheet with oil and set aside.
	Combine flour, thyme, salt, and pepper in shallow dish and mix with fork. Pour buttermilk into another shallow dish and whisk in egg white. Put bread crumbs in a third shallow dish.
	Dredge a piece of chicken in flour and shake off excess. Using tongs, dip into buttermilk to coat and transfer to dish with bread crumbs. Coat evenly with crumbs and put on prepared pan. Repeat with remaining chicken pieces.
	Bake until crumbs are golden brown and chicken is cooked through, 35 to 40 minutes. Garnish with lemon wedges, if desired, and serve immediately.

Nutritional Info Per Serving:
364 cal, 47 g pro, 25 g carb, 1 g fiber, 7.5 g fat, 1.5 g sat fat, 135 mg chol, 951 mg sodium

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