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.