• Cooking Time: 30 min.
• Servings: 4 Servings
• 4 skinless whole chicken legs
• 1/2 cup of buttermilk
• 1/2 cup of fresh white bread crumbs
• 1/2 cup of fresh whole wheat bread crumbs
• 1/2 teaspoon paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme or sage
• 1 tablespoon minced fresh parsley
• Pinch of salt

1. Coat a baking rack with non-stick spray.
2. Place the rack on a foil-lined baking sheet and set aside.
3. Preheat the oven to 425F.
4. Place the buttermilk in a shallow dish.
5. Place the bread crumbs in another shallow dish.
6. In a cup or small bowl, combine the paprika, pepper, thyme or sage, parsley, and salt(if using).
7. Add 1 teaspoon of the mixture to the bread crumbs and the remainder to the buttermilk.
8. Dip the chicken pieces in the buttermilk to coat, then roll them in the seasoned bread crumbs to coat.
9. Place the chicken on the prepared rack and lightly coat with non-stick spray.
10. Bake for 15 minutes.
11. Turn the chicken and coat again with non-stick spray. Bake for 15 minutes, or until the crust is golden brown and the juices run clear when the joint is pierced with a sharp knife.

Healthy fried chicken dish Submitted by: "Jackie Nicholl"