Lowfat "Fried" Chicken

This recipe comes from Food Network. It's a little different...I really like it...the rest of my family thinks its so-so. The yogurt gives it a little tanginess and keeps the chicken incredibly moist. See below for another version.

Lowfat "Fried" Chicken
2 boneless, skinless chicken breast halves
1 (8oz) carton plain yogurt
2 cups toasted italian style bread crumbs
pan spray

Preheat oven to 400 degrees. Use pan spray to coat a cookie sheet. Cut chicken into tenders. Place yogurt & bread crumbs in seperate bowls. Dredge chicken in yogurt, then, coat in crumbs. Shake off the excess and place on cookie sheet. Spray tops of tenders lightly with pan spray. Bake 6 minutes, then, turn tenders over and bake 6 more minutes until crisp and cooked through.

Lowfat "Fried" Chicken...Version 2
10 chicken legs
3 cups buttermilk
1 tsp salt
2 tsp dry ranch dressing mix
1 tsp garlic powder
1 tsp seasoned salt
1/2 cup italian seasoned bread crumbs
1/2 cup flour
pan spray
Place the chicken legs, buttermilk, and 1 tsp salt into a zip top bag. Place in a bowl in the refrigerator overnight. When ready to cook, place chicken in a colander to drain. Place dry ranch mix, seasoned salt, bread crumbs, and flour into a ziptop bag. Put in 2 pieces of chicken at a time and shake well. Shake off excess flour mixture and set aside to rest. Heat shortening in a large cast iron skillet and cook chicken until browned and done. OR Spray a cookie sheet with pan spray. Place chicken on sheet. Lightly spray the top of the chicken. Place in a 350 degree oven for 20 minutes, or until juices run clear and chicken is done through. Turn once halfway through cooking.