4 Chicken Breast Halves OR Legs

1 Egg White

1/2 cup Buttermilk

1/2 cup All-Purpose Flour

1 tsp Baking Powder

1 tsp Each of Paprika, Leaf Thyme, Oregano and Salt

1/2 tsp - 1 tsp Cayenne Pepper

2 tbsp Vegetable Oil

Preheat oven to 425°F / 220°C. Place a rack on a broiling pan or baking sheet.

Remove skin and any clinging fat from chicken and discard.

In a medium-size bowl, whisk egg white with buttermilk. For easy dipping, pour into a pie plate.

Measure flour, baking powder and seasonings into a paper or plastic bag. Close top and gently shake to mix.

Dip a piece of chicken into buttermilk mixture, then place in bag. Close top and shake gently to evenly coat chicken. Place on rack. Repeat with remaining chicken, one piece at a time. Discard any flour mixture which did not cling to chicken.

Do not sprinkle any remaining flour mixture over chicken.

Using a pastry brush, lightly brush or dab oil over flour coating on chicken. This last step is essential for a crispy crust.

Bake in centre of preheated oven until coating is crisp and golden, from 40-45 minutes. This chicken is wonderful with oven-fried chips and a crunchy salad.