Picnic Oven-Fried Chicken

Ingridients
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic , minced
1 teaspoon hot sauce , such as
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

Instructions:

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

Nutritional Information
Servings per Recipe: 4 servings
Amount per serving
Calories 227.0
Total Fat 7.0g
Saturated Fat 2.0g
Cholesterol 130.omg
Sodium 263.0mg
Total Carbs 5.0g
Dietary Fiber 1.0g
Protein 34.0g