Buttermilk-Oven-Fried Chicken

This recipe was taken from the magazine First for Women, 6/27/16
  
*note:  marinating chicken in buttermilk makes chicken juicy-good.  We should all avoid fried food when possible. This recipe is not only healthy, but delicious. 
  
 This recipe serves 6.
  
 Ingredients:
     5 lbs. boneless chicken breasts cut in half.
       Cooking spray  
     1 ½ cups buttermilk
     2 Tbs Dijon mustard
     2 Tbs. seasoned salt (I omit this and the recipe still tastes great!)
     5 cups cornflakes cereal (I use gluten free cornflakes)
     ½  cup all-purpose baking mix, like Bisquick (Bisquick GlutenFree)
     1 Tbs. minced fresh thyme
     1 tsp poultry seasoning (I use paprika and pepper instead)
  
 Directions:
 1.   Discard chicken skin.  In a bowl, combine buttermilk, mustard and seasoned salt.

 2.   Add chicken; cover and chill for 2 hours.

 3.  Heat oven to 350 degrees F. Line baking sheet with foil; place wire rack on top and coat with cooking spray.  Place wax paper on counter.  In processor, pulse cornflakes, baking mix, thyme, and poultry seasoning until fine crumbs form. Transfer to wax paper.

 4.  Drain chicken; discard marinade.  Place chicken on crumbs.  Using wax paper, bring crumbs up over chicken; pat to adhere.  Carefully transfer chicken to rack; coat with cooking spray.  Bake 1 hr. or until 165 F.  Let sit for 10 min.

 Calories:  506
 Protein:  60 g
 Carbs:  28 g
 Fiber: 2 g
 Sugar: 5 G
 Chol: 171mg
 Sodium: 542  * will be less if you omit 2 Tbsp salt from recipe.
 Total fat: 16 g
 Sat: 5 g
 Tran: 0g