Picnic Oven Fried Chicken

I'm still in summer mode even though it is fastly waning away....I was thinking about taking in a picnic with some good fried chicken.

Whether you take Fried Chicken along on a picnic or serve it at home for a family supper, this recipe I'm about to lay on you is an updated classic is a tasty version without all the fat.

INGREDIENTS:



1/2 cup(s) buttermilk

1 tablespoon(s) Dijon mustard

2 clove(s) garlic, minced

1 teaspoon(s) hot sauce, such as Tabasco

2 3/4 pound(s) chicken legs, skin removed, fat trimmed

1/2 cup(s) whole-wheat flour

2 tablespoon(s) sesame seeds

1 1/2 teaspoon(s) paprika

1 teaspoon(s) dried thyme leaves

1 teaspoon(s) baking powder

 1/8 teaspoon(s) salt, or to taste

Freshly ground pepper, to taste

 Olive oil cooking spray

DIRECTIONS:

1.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.

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

3.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.

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

Enjoy!  Eat well my friends!