Step 1

Combine buttermilk and Roasted Chicken Base; add chicken, tossing to coat. Cover and refrigerate for at least 6 hours or up to 24 hours.

Step 2

Preheat oven to 425°F. Set rack over baking sheet lined with foil. Coat rack generously with cooking spray; set aside.

Step 3

In bowl, whisk together flour, paprika, chili powder, oregano, pepper, salt and cayenne.

Step 4

Remove chicken from buttermilk mixture; shake off excess and dredge in flour mixture until well coated. Let stand for 10 minutes.

Step 5

Transfer chicken to prepared rack; coat with cooking spray. Bake for 40 to 45 minutes or until browned and instant-read thermometer inserted in thickest part of each chicken thigh registers 160°F.