Church Chicken, not to be confused with Church's Chicken

So when my kids said they wanted chicken legs for dinner... and I baked them with herbs and spices... it wasn't until we sat down that Nicholas said "the church kind". The what?! Kid... we haven't eaten at church in 2 years! And since when does our church have chicken legs? I see... the breaded kind we'd have when there was a church event - now it makes sense. So... back to the drawing board. I asked for meal ideas again, and if they wanted chicken legs, "yeah but not with the spices, I want church chicken." Ok... well there is a place in the city called Church's Chicken - perhaps I should have gotten taken out, instead I found an oven fried chicken recipe that worked out pretty well. I even bought a container of buttermilk - which I never do - to make sure to make it right. Everyone declared this one a winner... it's still not church chicken, but it's one we can have again with few complaints.

Oven Fried Chicken
3 lbs Chicken legs
non-fat cooking spray like Pam

Wet Dredge:
2 Eggs
1/2 cup Buttermilk

Dry Dredge Coating:
1 cup All-purpose flour
1 cup Bread crumbs Plain or Italian seasoned
1-1/2 tsp Baking Powder
2 tsp Salt
1 tsp Ground black pepper
1/2 tsp White pepper
1/2 tsp Paprika regular or spicy
1 tsp Poultry seasoning
1/2 tsp Celery salt
1/2 tsp Onion powder
1/2 tsp Garlic powder

Preheat oven to 375 degrees F.
Create the Dredge Station: In a shallow bowl, beat the eggs and then whisk in the buttermilk.
In a separate bowl or shallow dish, combine all the dry ingredients to make the coating mix.
Prepare the Chicken: Trim the chicken and remove any excess fat.
Dip each piece of chicken into the buttermilk mixture and then toss to coat in the breading mixture until very well coated. Set aside and allow the chicken to rest for a minute or 2 in the breading mix for the coating to set up. Vigorously shake off any excess breading mix and arrange it onto a roasting rack fitted inside a rimmed baking sheet. Excess flour will not brown without a generous coating of cooking spray oil
After all the chicken is coated, spray each piece generously with aerosol oil or non-fat cooking spray. This helps the coating brown evenly and crisp up in the oven.
Bake for about 45 minutes or until the chicken is well browned, the internal temperature is 165 degrees F and the juices run clear.