Fake Fried Chicken

With much regret, my doctor wants me to start eating less fried food and more fish and such. I did all the fish eating before he told me too (I'm an East Coast girl, so I love me some seafood) and I bake often, but everyone should have fried chicken at least once a month (I'll admit to twice a month). So until that fried chicken time comes around again, I decided to fake fry my chicken. I guess that is what you can call shake-n-bake. However, I don't typically like shake-n-bake, because it has a lot of perservatives and stuff in it, so I made my own.First, I used chicken legs. Wash and season them with coarse Kosher salt and black pepper. Set to the side. Preheat oven to 375 F (My oven is an electric oven, so remember different ovens heat faster and different than others, so you may have to adjust your oven temperature).Layer a large cookie sheet with heavy duty foil. Spray a thin layer of cooking spray to keep chicken from sticking.If you have a Mortar and Pestle, this is a good time to use it (If not, you can use a spoon and a small bowl). In the Mortar add 1 and 1/4 teaspoons of celery seed. Grind until it become a powder.In a gallon size ziploc bag or freeze bag add 3 cups of plain bread crumbs, 1 cup of all-purpose flour, add the ground celery seed, 2 teaspoons of coarse kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 2 teaspoons of Paprika. Mix it all together.Add a few pieces of chicken to the bread crumbs and coat. Shake off extra and add to foil lined cookie sheet.Place in the oven and bake on one side until brown, then flip the chicken until it browns on other side and is cooked through.*** Reminder, The chicken will brown on the bottom, not the top, that is why you have to flip it to brown both sides.I served this with my kids favorite, white rice and grean beans. I really liked this, it was not greasy and it was really juice on the inside. I will be making this again and often.