Mostly Fried Chicken

I really love fried chicken, but I rarely make it because something about submerging chicken into hot oil to cook makes my arteries shudder. I have tried baking it but it just doesn't have the taste (grease) and crunch (fried grease) that make fried chicken what it is.
A few weeks ago, Pioneer Woman posted a fried chicken recipe that had a clever idea to get a 'thicker' breading so I thought I'd give this a try again.

*1/2 pint buttermilk
*1/4 tsp. Tabasco
*boneless skinless chicken tenders (I use about 6-8)
In a zip-top bag combine buttermilk and Tabasco, add chicken and marinate for an hour or so (less if you don't have time)

Breading:
*1 1/2 c. flour
*2 TBSP. ground flax seed
*1 TBSP. Emeril's essence or other seasoned salt
*1/4 tsp. cracked black pepper

Mix together in a shallow bowl or dish. Drizzle a few tablespoons of buttermilk into the seasoning to create thicken the breading.

I really wanted to make these as un-deathly as possible, so here's what I did. Preheat oven to 350. Lift each chicken tender out of the buttermilk and let most (all) of the milk drip off. Dip chicken in breading to just coat top. Lightly coat the bottom of a large skillet with vegetable oil. Heat over medium until hot (flour dropped in will sizzle). Carefully place chicken, breading side down, in oil and cook until lightly brown. Remove from pan and place, breading side up, on a baking sheet. Bake at 350 for about 10 minutes until chicken is cooked through.
Ok, this actually worked pretty well. The flavor was there (grease), and the crunch was there (fried grease, baked) and I didn't feel bloated after eating, even considering we ate them with my favorite buttermilk biscuits and fresh corn smothered in butter.