Baked Buttermilk Chicken

I had three quarters of a jug of buttermilk in my refrigerator this morning. Searching for recipes over the Sunday paper and a cup of coffee; I settled on this one. It comes from my television girlfriend and real life convicted felon Martha Stewart. It's from her book: Martha Stewart Living Cookbook, The New Classics. This cookbook contains a mammoth 1,200 recipes published in her magazine over this decade. This recipe serves 4, and has 362 calories and 5g of fat per serving.

I liked the consistency and spiciness of the coating. It had a little bite, but wasn't over the top spicy. Julie didn't care for this recipe. She said it tasted like cornflakes on chicken!

Ingredients
Olive oil cooking spray
4 chicken drumsticks (about 1lb), skins removed
2 whole boneless, skinless chicken breasts (about 1 3/4lbs), halved
2 1/2 cups low-fat buttermilk
4 cups cornflakes, finely crushed
3/4 tsp. Old Bay seasoning
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. cayenne pepper
Lemon wedge, for garnish (optional)
Flat-leaf parsley sprig, for garnish (optional)

1. 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.
2. Preheat the oven to 400F. Generously coat a rimmed baking sheet with cooking spray, set aside.
3. 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.
4. Transfer the pieces to a 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.