Picnic Oven Fried Chicken




Whether you take this along on a picnic, serve it at home for a family supper, or take it along to a tail gating party, this oven fried chicken is sure to be a crowd pleaser. Even though the chicken is baked not fried in oil, you still get chicken with a delicious crust.

Ingredients:

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce, such as Tabasco
2 1/2 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 teaspoon baking powder
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
Olive oil cooking spray

Cooking Instructions:

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 degrees 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.
Yield: 4 servings

Other popular poultry recipes: Southern Fried Chicken Recipe | Chicken Pot Pie Recipe | Sweet And Sour Chicken Recipe

View More Delicious Poultry Recipes




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