1 whole chicken, split into wings, breasts, thighs and drumsticks
1 cup (240 milliliters) buttermilk
2 cups (480 milliliters) breadcrumbs
1 tablespoon (15 milliliters) smoked paprika
1/2 tablespoon (7.5 milliliters) celery salt
2 teaspoon (10 milliliters) garlic powder
1 tablespoon (15 milliliters) salt
2 teaspoon (10 milliliters) pepper
3 tablespoons (45 milliliters) canola oil
Preheat oven to 475F (245C).
Add chicken pieces to a bowl. Pour buttermilk over top. Toss to coat.
To a plastic freezer bag, add breadcrumbs, smoked paprika, celery salt, garlic powder, salt and pepper. Mix to combine. Add chicken pieces to bag and shake to coat. Place breaded chicken onto a greased baking tray. Drizzle canola oil over top of chicken. Bake for 25-30 minutes, turning once halfway.