Juan-Carlos Cruz' Oven Fried Chicken (with buttermilk!)

This is from his "Calorie Countdown Cookbook," (2007) page 202. (ISBN 978-1-592-40258-8)

Oven-Fried Chicken Breasts

4 boneless skinless chicken breasts*...1/3 cup buttermilk...1/4 cup seasoned breadcrumbs...1 tablespoon freshly grated Parmesan...1 teaspoon paprika...1 teaspoon dried thyme...1/2 teaspoon garlic salt...1/4 teaspoon cayenne.

Place chicken breasts in a resealable plastic bag and add the buttermilk. Seal the bag and lay flat to soak the chicken breasts evenly. Refrigerate for 1 to 4 hours. (I usually flip it every 30 minutes). Preheat the oven to 425F. Place a wire rack above a sheet pan. Combine the bread crumbs, Parmesan, paprika, thyme, garlic salt and cayenne in a shallow dish. Dredge each chicken breast in this mixture and place on the rack-lined sheet pan. Bake 20 minutes (15 for thinner tenders) or until bread crumb mixture is nicely browned and chicken breasts are cooked through.

Calories 175, fat 3g, sat fat 1g, carb 7g, protein 30g, cholesterol 70mg, fiber 1g

*I use one package of Costco's prepackaged skinless/boneless chicken breasts. Even though there are only 2/package, they are huge and easily feed us with leftovers. I also use Kraft's Shredded Parmesan cheese.