Oven Fried Chicken

I have only made this recipe once, but typing it in now is making my crave it again!  This is great served with Butter-Brown Sugar Carrots (see blog post for recipe), mashed potatoes and Le Seur Peas.

Ingredients
1  cup  low-fat buttermilk
2  large egg whites, beaten
1  cup  all-purpose flour (about 4 1/2 ounces)
1/3  cup  cornmeal
1  teaspoon  salt, divided
3/4  teaspoon  freshly ground black pepper
1/4  teaspoon  ground red pepper
2  chicken breast halves, skinned (about 1 pound)
2  chicken thighs, skinned (about 1/2 pound)
2  chicken drumsticks, skinned (about 1/2 pound)
2  tablespoons  canola oil
Cooking spray
Preparation

1. Preheat oven to 425°.
2. Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. 
3. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. 
4. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.
5. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. 
6. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. 
7. Bake at 425° for 30 minutes or until chicken is done.