Oven-Fried Chicken

I adapted a recipe from eatingwell.com – their take on oven-fried chicken.  The only variations is that I used drumettes and whole chicken wings (oh, and maybe I left the skin on!)

EatingWell’s Oven-Fried Chicken

• 1/2 cup buttermilk (I didn’t have buttermilk, so I used 1/2 cup skim milk to 1 teaspoon of vinegar)
• 1 tablespoon Dijon mustard
• 1 teaspoon Tabasco (could have used more if you asked me!)
• 2 cloves garlic, minced
• 3 pounds drumettes and wings
• 1/2 cup flour
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons paprika
• 1 teaspoon Italian seas0ning
• 1 teaspoon baking powder
• salt and pepper to taste

1. Whisk milk, mustard, garlic and hot sauce in a shallow container.  Blend well.  Add chicken and turn to coat.  Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.  I marinated mine about 45 minutes.
2. Preheat oven to 425.  Line a baking sheet with foil.  Set wire racks on top of a jelly roll pan.
3. Whisk flour, sesame seeds, paprika, Italian seasoning, paking powder and salt and pepper in s samll bowl.  Place the flour mixture in a big ziploc bag.   Shaking off the excess marinade, place one or two pieces of chicken and shake!  Hold the chicken in your hand and shake off any excess flour mixture.  Place on the prepared rack – make sure to spray it with Pam!
4. Once all the chicken pieces are on the racks, spray everything with Pam until you don’t see any flour.
5. Bake until golden brown, no longer pink – it took my pieces about 50 minutes.

Here's how they look after the Pam spray right before going in the oven

Here it is out of the oven:

Here’s how it looks in my cookbook!

Here is my plate – kind of looks like the picture!

Because I love all things spicy, I tend to under spice when making things for other people – hence, I under spice!  So this could have been a bit more spicy – Tony even agreed! 

Off to relax – see you tomorrow!

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