1 3/4 c. flour
2/3 c. cornmeal
1 tbsp. chili powder
2 tsp. seasoned salt
1 1/2 tsp. thyme
1 1/2 tsp. oregano
1/2 c. Parmesan cheese
1 1/2 c. buttermilk
3/4 c. butter
2 pkg. skinless chicken breasts

Mix dry ingredients together and set aside. Dip chicken breasts in buttermilk and roll in the dry mixture. Line cookie sheets with aluminum foil and melt half of butter in each pan. Lay chicken breast side down and bake for 30 minutes at 350 degrees. Turn chicken and bake for 25 more minutes or until browned.