Crispy Buttermilk Baked Chicken

1. Position two racks in the oven; one in the middle and the other on the bottom rack. Preheat oven to 450 degrees.
2. Line two cooking sheets with foil and lightly spray with non-stick cooking spray. Set aside.

BRINE

1. Mix spices together in a small bowl. Whisk buttermilk, Greek yogurt in a bowl large enough to brine the chicken pieces in. Add spices to the buttermilk/yogurt mix, and add chicken, ensuring all pieces are coated. Cover and refrigerate for up to 1 hour.

BREADCRUMB COATING

1. Pulse bread in a food processor or blender until finely ground. Bake bread crumb on a baking sheet, stirring occasionally, until light golden (approximately 5 minutes). Transfer to a shallow dish for dredging.

DREDGE CHICKEN

1. Remove chicken from bowl allowing buttermilk coating to drip back into the bowl and dredge in crumbs, pressing lightly so the crumbs stick to the chicken. Place chicken on prepared baking sheet, and lightly spray chicken with non-stick cooking spray.

BAKE

1. Bake on lowest rack until bottom of the chicken is golden brown (8-10 minutes), Move baking sheet to the middle rack and reduce oven to 400 degrees. Bake until chicken is golden brown, 20-25 minutes.