Instructions: Spray a large roasting pan with non-stick spray and set aside.

In a shallow bowl or pie plate, combine flour, oregano, thyme, paprika, salt, garlic powder, and pepper. In a separate bowl or pie plate, combine cornflake crumbs and cheese. Pour buttermilk into another bowl.

Rinse chicken ad pat dry. Working one at a time, dip chicken pieces in buttermilk and moisten all sides. Place chicken in bowl with flour mixture and turn to coat. Dip in buttermilk again, then coast with cornflake mixture. Arrange chicken in roasting pan, leaving some space between pieces. This process can get a bit messy, but hand in there.

Bake, uncovered, at 425F. for 40 minutes, until chicken is not longer pink and juices run clear. Serve immediately.

Serves 6

Description: "Oven "fried" chicken pieces with a crispy herb coating"

NOTES : This chicken can be made the night before and taken to a picnic, just like fried chicken.

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