Oven fried chicken

I found this recipe in a book about acid reflux.  It was probably the way I baked it, but it wasn't anything special.  There was still some flour flecks left on the chicken.  It was definitely light, without the typical browned fried look.
I can't decide if next time I want to forgo the flour or not.  But it was juicy, tender and tasted like chicken!

4 chicken breasts, skinless (with bone or boneless as desired.)
1 c low fat buttermilk
1-2 tsp canola oil
1 cup unbleached flour
2 tsp freshly cracked black pepper
2 tsp kosher salt (regular salt will work too.)
1/4 tsp cayenne pepper
canola cooking spray

Wash and pat dry the chicken.  Marinade the chicken breasts in 1 cup of buttermilk (in a covered bowl) for at least 30 minutes in the fridge.  Preheat the oven to 400 degrees.  Spread 1-2 tsp canola oil on the bottom of a 9x13 (or similar size) baking dish.  In a gallon size bag mix 1 cup flour, 2 tsp salt, 2 tsp black pepper and 1/4 tsp cayenne pepper.  Take the chicken from the fridge, quickly drain the chicken pieces.  One at a time, place the chicken piece in the bag, shake and lay in the baking dish.  Repeat with the others.  Spray canola oil over the tops.  Bake in the oven for 20-25 minutes or until done.

Source: Magee, Elaine.  Tell Me What To Eat If I Have Acid Reflux: Nutrition You Can Live With. "Southern Fried Chicken (oven fried, that is)." Franklin Lakes, NJ: New Page Books, 2002. 128-129.