1/2 cup buttermilk
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon hot sauce
3 lbs chicken thighs and drumsticks, skin removed
1/2 cup whole wheat flour or unbleached flour
2 tablespoons sesame seeds
1 teaspoon paprika
1 teaspoon dried thyme
salt and pepper, to taste
- Whisk together buttermilk, mustard, garlic and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
- Heat oven to 425°F. Spray a cookie sheet or baking pan with cooking spray. Whisk flour, sesame seeds, paprika, thyme, salt and pepper in a small bowl. Place the flour mixture in a paper bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat.
- Place the chicken on the prepared pan. Spray the chicken with cooking spray. Bake until golden and no longer pink in the center, 40 to 50 minutes. Serves 4.