1 qt. water
1 tsp. salt
6 chicken drumsticks, skinned
4 (6 oz.) bone-in chicken breast halves, skinned
1/2 c. non fat buttermilk
5 c. corn flakes cereal, coarsely crushed
2 to 3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
Vegetable cooking spray

Combine water and salt in large bowl; add chicken pieces. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry. Place chicken in a shallow dish; pour buttermilk over chicken, turning pieces to coat. Combine corn flake crumbs and next 5 ingredients in a large heavy-duty, zip-top plastic bake. Place 2 pieces chicken in bag; seal. Shake to coat completely. Remove chicken and repeat procedure with remaining pieces. Place coated chicken, bone side down in a 15 x 10 x 1 inch jellyroll pan coated with cooking spray, and spray chicken with cooking spray. Place pan on the lowest rack in oven.

Bake, uncovered at 400°F for 45 minutes (do not turn).

Yield: 7 servings.