Instructions: Rinse chicken pieces under cold running water, pat dry with paper towels and place in large, heavy resealable plastic bag. Wash your hands well with warm, soapy water before proceeding.

Combine buttermilk, red pepper sauce, 1 tablespoon Baby Bam and garlic in large measuring cup. Pour marinade over chicken. Seal bag and squeeze gently so that sauce evenly coats chicken pieces. Place bag inside a baking dish to prevent spills and refrigerate for at least 1 hour and up to 3 hours.

Make sure oven rack is in center position and preheat oven to 375 degrees.

Combine breading ingredients in another large, heavy resealable plastic bag and shake well to blend.

Use tongs to remove chicken, one piece at a time, from marinade and drop it into breading bag, shaking to coat well. Arrange breaded chicken, skin side up, on large non-stick baking sheet. Repeat with remaining pieces.

Bake in oven until golden brown and crispy, about 45 minutes. Using oven mitts or pot holders, remove baking sheet from oven and serve.

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