Prep: 10 Minutes, 2 hours to marinate and 40 minutes to bake.

1 3 1/2lb. chicken, cut into 7 pieces and skinned
1 cup low-fat (1percent) buttermilk
2 tbsp. canola oil
3/4 cup cornflake crumbs
1 tsp.dried thyme
1 tsp. dried oregano
1/2 tsp. fresh ground black pepper

In a gallon-sized zippered plastic bag, combine the chicken and buttermilk. Seal the bag, squeezing out the air; turn the bag to coat the chicken thoroughly.
Refrigerate the chicken and buttermilk for at least 2 hours and up to 8 hours, turning the bag occasionally. Break open the bag and discard the buttermilk.

Preheat the oven to 400° F.

Line a baking sheet with foil and coat the with 1 tablespoon of the canola oil.
In another gallon-sized, zippered plastic bag, combine the cornflakes crumbs, thyme, oregano, and pepper; shake well. Add the chicken pieces, one at the time, and shake the bag to coat each piece of chicken well. Remove the chicken from the bag, a piece at the time, and place on the baking sheet; drizzle the pieces evenly with the remaining oil.
Bake until the chicken is cooked through and the juices run clear when the thickest part of the chicken is pierced with a fork, 35 to 40 minutes

Nutrition facts:
serving size 1/7 of recipe
starch exchange o.5
lean meat exchanges 3
calories 206
calories from fat 77, total fat 9 grams (saturated fat 2 gr.)
cholestorol 65 milligrams, sodium 168 milligrams total carbohydrate 9 grams
dietary fiber o grams, sugars 1 gram, protein 22 grams.

Posted to the list by Paulette Lacasse