5 slice white breadd, cubed
1/4 cup all-purpose flour
3/4 tsp salt
3/4 tsp pepper
3 breast chicken, skinless (halves)
4 whole chicken thighs, skinless
3 whole chicken drumsticks, skinless
1/2 cup nonfat buttermilk
1/4 tsp paprika
1/4 tsp thyme
Preheat oven to 400 degrees.
Position knife blade in food processor bowl; add bread cubes.
Process 30 seconds.
Sprinkle crumbs on ungreased 15x10x1 inch jelly-roll pan.
Bake at 400 degrees for 8 minutes or until lightly browned, stirring occasionally.
Combine breadcrumbs, paprika, thyme, flour, Parmesan, salt and pepper in a large zip-top heavy-duty plastic bag, set aside.
Combine chicken pieces and buttermilk in another large zip-top heavy duty plastic bag.
Seal bag, and shake to coat chicken with buttermilk.
Place chicken, 2 pieces at a time, in breadcrumb mixture; seal bag and shake to coat.
Place chicken on a 15x10x1 inch jelly roll pan coated with cooking spray.
Lightly coat chicken with cooking spray/drizzle with melted butter; bake at 400 degrees for 25 minutes.
Carefully turn chicken over; coat with cooking spray.
Bake an addition 25 minutes until done.