NEW AMERICAN FRIED CHICKEN:

1/2 cup buttermilk
1/2 cup fresh white bread crumbs
1/2 cup fresh whole-wheat bread crumbs
1/2 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon dried thyme or sage
1 tablespoon minced fresh parsley
Pinch of salt (optional)
4 skinless whole chicken legs

Coat a baking rack with no-stick spray. Place the rack on a foil-lined baking sheet and set aside. Preheat the oven to 425 degrees F.

Place the buttermilk in a shallow dish. Place the bread crumbs in another shallow dish. In a cup or small bowl, combine the paprika, pepper, thyme or sage, parsley and salt. Add 1 teaspoon of the mixture to the bread crumbs and the remainder to the buttermilk.

Dip the chicken pieces in the buttermilk to coat, then roll them in the seasoned bread crumbs to coat. Place the chicken on the prepared rack and lightly coat chicken with no-stick spray.

Bake for 15 minutes. Turn the chicken and coat again with no-stick spray. Bake for 15 minutes, or until the crust is golden brown and the juices run clear when the joint is pierced with a sharp knife.

Makes 4 servings. Per serving: 226 calories, 8.8 g. fat, 17.9 protein 90 mg. cholesterol, 178 mg. sodium.