[susieokla]

½ cup low-fat buttermilk
2 teaspoons hot pepper sauce (optional)
8 (5 ounce) skinless bone-in chicken thighs (or legs/breast)
½ cup seasoned dry bread crumbs
½ cup ground almonds
¼ teaspoon salt
½ teaspoon freshly ground pepper

Preheat oven 425. Use non-stick foil Or (9 x 13) inch square baking pan with nonstick spray.

Combine the buttermilk and hot pepper sauce. Dip the chicken in the mixture, turning to coat; set aside.

Combine the bread crumbs, almonds, salt and pepper in a shallow plate. Dip the chicken into the crumb mixture, turning to coat all sides.

Place the chicken in baking pan. Bake until the chicken is golden, about 25 minutes.

Points 5 per serving – makes 8 servings