1. Combine buttermilk and chicken pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 400 degrees.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, pepper and cumin in a second large zip-top bag. Remove chick from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour, lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.
4. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450 for 35 minutes or until done, turning after 20 minutes.
Serving size: 1 chicken breast or 1 thigh and 1 drumstick
263 calories, 4.4g Fat, 38.4g Protein, 14.9g Carbs,