Baked Buttermilk Chicken

Serves 4 (with some leftovers)

Cooking spray
4 chicken drumsticks, skins removed
4 chicken thighs, skins removed
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 teaspoon Old Bay seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper

1. Rinse chicken and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.

2. Preheat oven to 400°. Cover a baking sheet with tin foil, and spray generously with cooking spray.

3. Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into dowl, and dredge in cornflake mixture.

4. Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes.

Served with green beans and roasted potatoes

Results: Henry ate...make that, devoured, two drumsticks all on his own. Steven wouldn't even pretend to look at the chicken. He did, however, love the roasted potatoes and requested seconds. I thought this was very good chicken, and easy to prepare, but it was messy to eat and between the hour to marinate and 40 minutes cooking time, it took awhile to be ready. The corn flake mixture was yummy, but most of it came off on the baking sheet when I turned the chicken. I'm definitely keeping this recipe!