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Oven-Fried Buttermilk Chicken

1/2 cup freshly grated Parmesan cheese

1/2 cup wheat germ

1/2 teaspoon dried rosemary

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground pepper

8 chicken thighs

3/4 cup buttermilk

1. Preheat oven to 325*F (160*C). Lightly grease baking sheet.
2. Combine all ingredients except chicken and buttermilk in pie plate or shallow dish.
3. Dip chicken in buttermilk, then roll in dry mixture and place on prepared baking sheet.
4. Bake until juices run clear when chicken is pricked with a fork, about 50 minutes.

Makes 4 servings.