Remove skin from chicken.
In large resealable food-storage plastic bag, mix buttermilk, dressing mix and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
Heat oven to 425°F. Line a 15x10x1-inch pan with aluminum foil and coat with cooking spray. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in pan. Lightly spray top of chicken with cooking spray.
Bake 45-50 minutes, turning halfway through, or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
by The Savvy Kitchen