Buttermilk-Battered Oven-Fried Chicken

Ingredients

• 15 ounce skinned chicken thighs 
• 0.5 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 0.5 cup buttermilk low-fat
• 1.5 teaspoons paprika 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 4.3 ounce saltines crushed (41 crackers)
• 18 ounce skinned bone-in

Equipment

• bowl
• baking sheet
• oven
• ziploc bags

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients in a small bowl.
3. Place flour in a large heavy-duty, zip-top plastic bag; add 1 1/2 teaspoons paprika mixture. Toss until thoroughly combined.
4. Place cracker crumbs in a shallow dish; add remaining paprika mixture. Stir until well blended.
5. Pour buttermilk into a small bowl.
6. Add chicken, 2 pieces at a time, to flour mixture; seal bag, and shake to coat chicken.
7. Remove chicken from bag; dip in buttermilk. Dredge chicken in crumb mixture.
8. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken and flour mixture.
9. Lightly coat chicken with cooking spray.
10. Bake at 425 for 23 to 25 minutes or until chicken is done.