1-1/2 cups low-fat buttermilk
1 packet Good Seasons
2-1/2 pounds chicken pieces, skin removed
Nonstick cooking spray
1-1/2 cups panko bread crumbs
1/4 cup all-purpose flour

Preparation:
1. Whisk buttermilk and 1/3 Good Seasons packet in large bowl until well blended. Add chicken; turn to coat. Cover and refrigerate at least 5 hours or overnight.

2. Preheat oven to 400°F. Line baking sheet with foil; place baking rack on top, spray with cooking spray. Set aside.

3. Combine bread crumbs, flour, remaining Good Seasons packet in large shallow bowl. Remove chicken from buttermilk mixture, allowing excess to drip off. Coat chicken pieces one at a time with crumb mixture. Shake off excess crumbs. Place on prepared baking rack; let stand 10 minutes.

4. Bake about 50 minutes or until chicken is golden brown and juices run clear, turning once halfway through baking time.

Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.

Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.

Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.

Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.