Picnic Oven-Fried Chicken

Picnic Oven-Fried ChickenSource: EatingWell Magazine

4 servings

Make Ahead Tip: The chicken can be marinated for up to 8 hours.

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds chicken legs, skin removed, trimmed and cut into
thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
olive oil cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass
dish until well blended. Add chicken and turn to coat. Cover and
marinate in the refrigerator for at least 1/2 hour or for up to 8
hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack
on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and
pepper in a small bowl. Place the flour mixture in a paper bag or
large sealable plastic bag. Shaking off excess marinade, place one or
two pieces of chicken at a time in the bag and shake to coat. Shake
off excess flour and place chicken on the prepared rack. (Discard any
leftover flour mixture and marinade). Spray chicken pieces with
cooking spray.

Bake the chicken until golden brown and no longer pink in the center,
40 to 50 minutes.

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