||In rectangular baking dish, combine buttermilk, lemon juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon each black and red pepper. Remove skin from chicken. Add chicken to buttermilk mixture, turning to coat. Cover and marinate in the refrigerator at least 2 hours or overnight.
||Into shallow bowl, measure egg substitute. In another baking dish, combine cornmeal, bread crumbs, remaining 1 teaspoon salt and remaining 3/4 teaspoon black pepper.
||Remove chicken from buttermilk mixture, allowing excess to drip off. Dip chicken in egg substitute and dredge in cornmeal mixture. Let chicken stand on a wire rack placed over waxed paper for 15 minutes to allow coating to set.
||Meanwhile, preheat oven to 425°F. Place chicken on jelly-roll pan; drizzle with melted margarine. Oven-fry chicken 20 to 30 minutes until crisp, golden-brown and cooked through.