BAKED FRIED CHICKEN                          
2/3 cup all-purpose flour
1 tsp. dried oregano
1/2 tsp. each dried thyme, paprika, and salt
1/4 tsp. garlic powder and black pepper
1-1/2 cps cornflake cereal
2 tbsp. grated parmesan cheese
1 cup buttermilk
3 pounds skinless chicken thighs and drumsticks
(about 12 pieces)

Directions
Spray a large roasting pan with non stick cooking spray and set
aside.
In a shallow bowl or pie plate combine flour, oregano, thyme, paprika, salt,garlic powder, and pepper.  In a separate bowl or pie plate combine cornflake crumbs and cheese.  Pour buttertmilk into another bowl.
Rinse chicken and pat dry. Working one at a time dip each piece into
the buttermilk and moisten all sides.  Place chicken in bowl with flour
mixture and turn to coat.  Dip in buttermilk again! Then coat with cornflake mixture.
Arrange chicken in roasting pan leaving some space in between.
This process can get a bit messy, but hang in there.
Bake uncovered at 425* for 40 minutes until chicken is no longer pink
and juices run clear. Serve immediately.
Makes 6 servings
277 Calories, 6 grams of fat
Submitted by: Christal Livingston of Boise Idaho