Oven Fried Chicken

Believe it or not this recipe came from a Cooking Light magazine, having only 342 calories in a serving and 8.8 grams of fat.  Cracker meal will give the coating more crunch, you can buy it but I often use 10 saltine crackers with a kitchen mallet.  Just drop them in a zip lock sandwich bag and crush to fine crumbs.  As well you need 1 cup low-fat buttermilk and if you don't keep it in the house you can always add 1 tbsp of vinegar or lemon juice to a cup of milk, let it sit for 10 minutes before using so it morphs into a thicker consistency.  You will need a frying pan that can sear on top of the stove and then be capable of a high heat in the oven.

1 cup low fat buttermilk
4 bone in chicken breasts skinned or other pieces
1/3 cup all purpose flour
1/3 cup cracker meal
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp oregano
2 tbsp butter

Preheat oven to 425F.  Wash and pat dry chicken pieces.  Combine buttermilk and chicken in bowl and soak.  In a bowl or plastic bag combine flour, cracker meal and all spices.   One piece at a time take chicken from buttermilk and coat with flour/cracker coating.  Transfer to platter.  
Complete all pieces.  Tip:  If you like extra crunchy chicken you can repeat the coating process, only you need to start with the chicken dipped in flour then the buttermilk then back to the flour.  Melt butter in fry pan on medium-high heat on stove, do not burn the butter.  With chicken meat side down, sear 4 minutes and turn over and put pan into hot oven.   Bake for 30 minutes, or till thermometer registers 165F in thickest part of breast.