I found this recipe in a little magazine I sometimes get from Walgreens pharmacy called Diabetes & You.
Active Time: 20 Minutes
Total: 1 hour 35 minutes (including marinating time)
4 servings
1/2 C buttermilk
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce, sauce as Tabasco
2.5 – 3 pounds chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 C whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray
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 30 minutes or 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 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 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 the chicken on the prepared rack. Discard any leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
4. Bake the chicken until golden brown and no longer pink in the center, 40-50 minutes.**
**My note: To ensure safety always cook chicken until internal temperature reaches 180*F.
