Having spent many of my formative years growing up in Atlanta, GA, I developed a mania for southern cooking. We all know that this cuisine has a reputation for being fried, fatty, and overcooked. Here's a fantastic recipe for not-fried chicken that will make you swoon it's so good and leave you feeling moderately virtuous and well-fed all at the same time:
Skin-On Chicken pieces of your choice or 1 Whole Chicken Cut Up
3 Cups Low-Fat Buttermilk
2 tsp. Salt
1 tsp Black Pepper
3 Cups Panko Japanese Breadcrumbs or Reular Breadcrumbs (Panko Preferred)
2 tsp Paprika
2 tsp Spice Mix (Dried Tarragon, Oregano, Basil in any combination that appeals to you; you can eliminate or add any that aren't appealing)
Pre-heat oven to 375.
In a bowl, whisk together Buttermilk, Salt and Pepper. Add your chicken pieces and marinate at least 4 hours or overnight.
In a bowl, combine breadcrumbs, Paprika, and Spice Mixture.
Drain buttermilk from chicken. Dip each piece into breadcrumbs until even coated on all sides and place on a rack set on top of a baking sheet in a single layer. Bake for about 1 hour or until a thermometer inserted into thigh or breast, not touching the bone, indicates 165. If you have convection in your oven, turn it on the last 15 minutes for extra crunchy skin.