Picnic Oven-Fried Chicken

By Bostoncook

EW, Summer 2003

Ingredients

• 1/2 cup nonfat buttermilk
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon hot sauce, such as Tabasco
• 2 1/2 pounds skinless boneless chicken breast
• 1/2 cup whole-wheat flour
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons paprika
• 1 teaspoon thyme
• 1 tablespoon baking powder
• 1/8 teaspoon salt, or to taste
• freshly ground black pepper to taste

Details

Servings 4

Preparation

Step 1

1. Whisk buttermilk-hot sauce in shallow glass dish. Add chicken, turn to coat. Cover and let marinate in refrigerator 30 mins to 8 hours.

2. Heat oven to 425. Line baking sheet with foil. Set wire rack on baking sheet, coat with spray.

3. Whisk flour-s&p. Place in large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag, shake to coat. Shake off excess flour, place on prepared rack.

4. Spray chicken, bake until golden brown, 40-50 mins. An instant-read thermometer should register 180 degrees.

Very easy and good - be sure to spray chicken once on pan - crucial step! Marinated overnight, used boneless breasts