Buttermilk oven-fried chicken

I was looking for a recipe for oven-fried chicken that a) didn't have a crumb coating à la Shake-n-bake, b) wasn't a pain to make, c) taste like real fried chicken. Tada! This recipe from Cooking Light is it.

1 cup low-fat buttermilk
4 bone-in chicken breast halves or legs, skinned
1/3 cup flour
1/3 cup finely crushed crackers OR biscottes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter

Preheat oven to 425°.

To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour and crushed biscottes in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.