This delicious alternative to a greasy favourite makes enough to serve 6.

1/2 cup (125 mL) buttermilk

1 egg white

6 skinless, boneless chicken breasts (or whatever cut you prefer)

1/2 cup (125 mL) all-purpose flour

2 tsp (10 mL) each salt, garlic powder, dried oregano leaves, chili powder and baking powder

1 to 2 tbsp (15 to 30 mL) olive oil

Preheat oven to 450F (230C).

Line a rimmed baking sheet with foil and set a wire rack on top. Spray rack with cooking spray.

In a large bowl, whisk buttermilk with egg white. Add chicken and turn to evenly coat.

Measure flour, salt, garlic powder, oregano, chili powder and baking powder into a large plastic bag. Close top and gently shake to evenly mix.

Remove chicken, one piece at a time, from buttermilk and shake off excess liquid, then place in bag. Close top and shake gently to evenly coat. Remove from bag, shaking off excess coating, then place on rack. Repeat with remaining chicken, one piece at a time.

Using a brush, lightly dab oil as evenly as possible over coating on chicken.

Bake in centre of preheated oven until coating is crisp and golden, about 30 minutes.

Image: Baked Fried Chicken by Flickr user ‘Tri Le’, licensed for use under Creative Commons