Baked buttermilk chicken

Olive oil cooking spray

4 chicken drumsticks (about 1 pound), skins removed

2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), halved

2 1/2 cups low-fat buttermilk

4 cups cornflakes, finely crushed

3/4 teaspoon Old Bay seasoning

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon cayenne pepper

Lemon wedges, for garnish (optional)

Flat-leaf parsley sprig, for garnish (optional)

Preheat the oven to 400ï€ F. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse the chicken, and pat dry. Transfer to a medium bowl. Pour the buttermilk over the chicken. Cover, and let marinate 1 hour in refrigerator.
Toss the cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from the buttermilk, letting excess drip back into the bowl; dredge in the cornflake mixture.
Transfer the pieces to the baking sheet; lightly coat each with cooking spray. Bake, turning the pieces once, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

SERVES 4