Bartolo's Oven Fried Chicken

Since my father is diabetic, I'm always looking around the possibilities for him to keep enjoying his favorite meals without feeling guilty about them. By omitting frying the chicken and baking it instead we all can have family meals together without cooking seperately. Besides, we all enjoy it. Deliciossso!!!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄4 cup buttermilk
• 1  tablespoon Dijon mustard
• 2  garlic cloves, minced
• 1  tablespoon  hot sauce, your choice
• 3 -4  lbs 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
• 1⁄8 teaspoon salt
•  fresh ground pepper, to taste
•  olive oil flavored cooking spray

Directions

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 foa at least 30 minutes or up to 8 hours.
2. Preheat 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 small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking of excess marinade, place one of two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade). Spray the chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.