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1
Cut the chicken into eight even pieces or have your butcher do it.
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2
(When I cut off the wings, I include a 2-inch piece of the breast meat.
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3
This gives you a meatier wing.)
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4
Remove all the skin from the chicken and cut away any pieces of fat.
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5
Combine the Cajun spice, paprika, garlic powder, pepper, and salt in a shallow bowl and stir to mix.
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6
Rub one third of this spice mix on the chicken pieces and let stand for 10 minutes in a metal mixing bowl.
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7
Stir in the buttermilk and place the bowl in the freezer.
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8
Marinate the chicken in the buttermilk for 30 minutes, stirring once or twice.
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9
Combine the ingredients for the breading and the remaining spice mix in a mixing bowl and stir or whisk to mix.
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10
Spray a nonstick baking sheet with spray oil.
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11
Preheat the oven to 400F.
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12
Drain the chicken pieces in a colander.
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13
Dredge each piece of chicken in the crumb mixture, shaking off the excess.
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14
Arrange the chicken pieces on the baking sheet in a single layer.
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15
Lightly spray the tops of the chicken pieces with oil.
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16
Bake the chicken until golden brown and cooked, 30 to 40 minutes, turning several times to ensure even browning.
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17
Serve at once.
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18
Mashed potatoes will make a great accompaniment.
