Put the chicken pieces in a plastic bag and pour in the buttermilk. Massage the buttermilk into the chicken until all pieces are well coated. Refrigerate for at least an hour.

Preheat the oven to 425°F.

In a medium bowl, combine all the dry ingredients and set aside.

Place a 13x9” non-stick baking dish (not glass) in the oven to heat up.

Take the chicken out of the buttermilk, shaking off any excess. Dredge each piece in the flour mixture, making sure they are fully coated.

Add the butter to the hot baking dish and let it melt, ensuring it covers the bottom of the dish.

Arrange the chicken pieces in the pan, leaving space between each piece.

Bake for 12 minutes, then turn the pieces over and bake for another 12 minutes or until a thermometer reads an internal temperature of 165°F.

Remove from the oven and let rest for 5 minutes before serving.