Preheat oven to 425 degrees. Spray a wire rack with cooking spray and place over a baking sheet.
Cut chicken in to 8 pieces (2 breasts, 2 thighs, 2 drumsticks).
In a shallow dish, combine buttermilk and egg, whisk well.
In a separate shallow dish combine flour, paprika and pepper, stir well.
One piece at a time, dip chicken in buttermilk mixture, then coat with flour and place on baking wrack.
Lightly spray chicken with cooking spray and bake 30 minutes, turn chicken and bake 20 minutes more until center reaches a safe temperature of 165 degrees. (Optional: If you prefer darker brown ‘crisply’ chicken, turn on the oven’s broiler for the last 2 minutes but keep an eye on the tenders so they don’t burn!)
Oven Roasted Potatoes
2 large potatoes (peeled or unpeeled), sliced in to wedges (1/4 inch at thickest part)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried parsley
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
Arrange potato wedges on cookie sheet so none overlap and coat lightly with cooking spray. In a small bowl, mix garlic powder, pepper and parsley.
Sprinkle herb mixture over potatoes and bake for 15 minutes.
Stir and bake 15 minutes more until wedges pierce easily with a fork.