Soak your chicken in the buttermilk for 30 minutes to one hour.
Preheat the oven to 350º F.
Add the gluten free breadcrumbs and spices to a shallow big bowl and use a whisk to blend the ingredients.
Remove a piece of chicken from the buttermilk and dip it into the breadcrumbs. Press the chicken down and flip it so all of the chicken is coated. Place it in a roasting pan.
Repeat with the rest of the chicken.
Spray the chicken with a mist of light oil.
Bake for 30 minutes, or until your chicken has an internal temperature of 165F degrees.
1. You can use chicken with or without bones. I used bone-in chicken.2. Baking time will vary depending on the size of your chicken and whether you use bone-in or boneless chicken!3. You can use rice crumbs (Trader Joe's), gluten free breadcrumbs, or gluten free panko.4. This chicken will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.