Title: Southern oven-fried chicken - cooking light
 Categories: Poultry, Main dish, Low-fat
      Yield: 6 Servings
 
      5    Slices white bread, cubed
    1/4 c  All-purpose flour
    3/4 ts Salt
    3/4 ts Pepper
      3    Chicken breast halves,
           -skinned
      4    Chicken thighs, skinned
      3    Chicken drumsticks, skinned
    1/2 c  Nonfat buttermilk
           Vegetable cooking spray
 
  Directions: Position knife blade in food processor bowl; add bread
  cubes. Process 30 seconds. Sprinkle crumbs on ungreased 15 x 10 x
  1-inch jelly-roll pan.
  
  Bake at 400 degrees for 8 minutes or until lightly browned, stirring
  occasionally.  Combine breadcrumbs, flour, salt, and pepper in a large
  zip-top heavy-duty plastic bag; set aside.
  
  Combine chicken pieces and buttermilk in another large zip-top
  heavyduty plastic bag. Seal bag, and shake to coat chicken with
  buttermilk. Place chicken, 2 pieces at a time, in breadcrumb mixture;
  seal bag, and shake to coat. Place chicken on a 15 x  10 x 1-inch
  jelly-roll pan coated with cooking spray.
  
  Lightly coat chicken with cooking spray; bake at 400 degrees for 25
  minutes. Carefully turn chicken over; coat with cooking spray. Bake an
  additional 25 minutes or until done.
  
  Nutritional Info: CALORIES 254 (26% from fat); PROTEIN 28.5g; FAT
  7.2g (sat 1.9g, mono 2.5g, poly 1.9g); CARB 16.8g; FIBER 0.6g; CHOL
  80mg; IRON 1.8mg; SODIUM 507mg; CALC 57mg