In large re-sealable plastic food storage bag, mix buttermilk, and chicken. Seal bag; turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.
Heat oven to 425 F. Spray 15x10x1 inch pan with cooking spray. In 1 shallow dish, in shallow bowl, mix breading ingredients . Remove chicken pieces from buttermilk; season with same seasonings as in breading ingredients. Dip chicken in breading, turning to coat completely; shaking off excess flour. Place chicken, bone side down (skin side up), on a baking rack placed over a baking sheet. Let set for about 15 minutes before baking. Spray tops of thighs with olive oil spray to moisten the flour mixture on the top of the thighs.
Bake 35 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (170 F. for breasts; 180 for legs and thighs)