I’ve never had real success with oven-fried anything. I saw this recipe while browsing online this morning and thought, “What the hey. It’s a new year. We’ll try it again.” While mine didn’t look quite as good as the chicken pictured here-probably since I was too lazy to try and brown the chicken pieces all the way around-it did taste pretty good. Of course I had to Un-Cooking Light’ify the recipe by leaving the chicken skin ON and using a whole egg in the buttermilk/egg mixture instead of 2 egg whites.