Instructions: 1. Heat oven to 425 F. Spray cookie sheet lightly with vegetable cooking spray.

2. Combine buttermilk and hot pepper sauce in 13x9-inch baking dish.

3. Remove skin and fat from chicken; discard. Rinse chicken under cold water; pat dry. Place in buttermilk mixture, turning to coat. Set aside.

4. Combine bread crumbs, cornmeal, salt, chili powder, cilantro, cumin and ground red pepper in shallow dish.

5. Dip chicken in crumb mixture, turning to coat well. Place chicken, meat side up, on cookie sheet. Spray with vegetable cooking spray.

6. Bake chicken 20 minutes (10 minutes for boneless); remove cookie sheet from oven and spray chicken again with vegetable cooking spray. Bake 10 to 15 minutes more, until juices run clear when chicken is pierced.

Prep time: 15 minutes

Baking Time: 30 to 35 minutes

NOTES : Our oven-baked fried chicken works well with boneless or bone-in breasts. One trick for crispy low-fat frying: Spray the chicken with vegetable cooking spray halfway through baking.

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