2/3 c. packaged plain bread crumbs
1/2 tsp. celery salt
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. dried thyme
1 broiler-fryer chicken (about 3 lbs.) cut in quarters
3 tbsp. plain low-fat yogurt

A chicken that is moist inside, crisp outside and over 50% less fat, 20 percent less cholesterol and 100 fewer calories per serving than flour-dipped chicken fried in vegetable shortening.

1. Heat oven to 400 degrees F. Place a wire rack, large enough to hold the chicken, in a baking pan or dish. (Dish may be lined with foil for easy clean up.) Mix bread crumbs and seasonings on waxed paper.

2. Pull skin off chicken and cut off excess fat.

3. Use fingertips to coat chicken with yogurt. Press chicken in crumb mixture, then turn to coat completely. Place on rack, leaving spaces between pieces.

4. Bake 45 to 50 minutes until coating is lightly browned and juices run clear when meat is pierced with the tip of a knife.

Makes 4 servings. Per serving: 306 calories, 38 g. pro., 14 g. carb., 10 g. fat, 110 mg. chol., 415 mg. sod.