Baked fried chicken

1 cup buttermilk, or fat free half and half

6-8 boneless, skinless chicken thighs or legs

1 cup seasoned bread crumbs

½ cup grated Parmesan cheese

½ teaspoon salt

1/8 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

3 tablespoons, olive oil

Preheat oven to 350 degrees. Place buttermilk or half and half in a large bowl. Add the chicken and toss. Let the chicken sit in the milk bath while you prepare the coating.

Combine all of the dry ingredients in a large pie plate. Line a rimmed baking sheet, such as a jelly roll pan, with nonstick aluminum foil. Make sure you place the nonstick side up,

Spread the olive oil over the baking sheet. Take one piece of chicken at a time out of the milk and dredge the chicken in the crumb mixture, making sure all sides are coated. Place each piece on the oiled jelly roll pan.

After all chicken pieces are coated and placed on the pan, turn each piece over. This helps to coat each side with olive oil, while still leaving some olive oil on the pan. Bake for 40 minutes or until done.

Crystal Maleski