Extra-Crunchy Oven-Fried Chicken

4 chicken thighs, skin removed and any visible fat trimmed

4 chicken drumsticks, skin removed

1 quart fat-free or low-fat buttermilk

1 tablespoon Dijon mustard

1 teaspoon table salt

½ teaspoon fresh-ground black pepper

5½ ounces (3-4 cups) plain baked bagel chips

1½ teaspoons dried thyme

Vegetable oil cooking spray

Rinse chicken pieces under cold water and pat dry with paper towels; set aside.

Add buttermilk, mustard, salt and pepper to a 1-gallon resealable plastic bag. Seal bag well; shake bag until ingredients combine. Open bag, add chicken pieces, press out as much air as possible, reseal and then massage chicken inside bag to coat completely. Marinating chicken can stay on the kitchen counter for 30-45 minutes, or may be refrigerated overnight.

Place oven rack in upper-middle position and heat oven to 400 degrees. Line a baking pan large enough to hold an oven-safe wire rack with foil. Place rack in pan. Set aside.

With the steel blade in place, add bagel chips and thyme to a food processor and process, pulsing, to a sand-and-pebble texture. Transfer crumbs to a shallow dish.

In assembly line fashion: using one hand remove the chicken a piece at a time from the bag and let excess buttermilk drip off and then place in crumbs. With the other hand, coat each piece with crumbs, pressing crumbs in, turning to coat, gently shake off excess and place on wire rack. Continue until all pieces are coated.

Lightly spray both sides of chicken with oil. Bake until chicken coating browns and juices run clear, about 30 minutes for drumsticks, and 35 minutes for thighs. Serve immediately.

Serves four.

Nutrition values per serving: 383 calories (27.6 percent from fat), 11.7 g fat (2.7 g saturated), 21.5 g carbohydrates, 0.8 g fiber, 44.5 g protein, 163 mg cholesterol, 673 mg sodium.

SaltSense: Omitting the added salt reduces sodium per serving to 557 mg.