Picnic Oven-Fried Chicken

1/2 cup buttermilk

2 cloves garlic, minced

1 teaspoon hot sauce, such as Tabasco

2 1/2 to 3 pounds chicken legs, skin removed, fat trimmed

1/2 cup whole-wheat flour

2 tablespoons sesame seeds

1 1/2 teaspoons paprika

1 teaspoon dried thyme leaves

1 tablespoon baking powder

1/8 teaspoon salt, or to taste

freshly ground black pepper to taste

olive oil cooking spray

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

Preheat the oven to 425 degrees. 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 left over 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. An instant-read thermometer should register 180 degrees.