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Thursday, January 29 2015

1/2   cup   nonfat buttermilk, (see Tip)
1    tablespoon   Dijon mustard
2      cloves garlic, minced
1    teaspoon   hot sauce
2 1/2 - 3    pounds   whole 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    teaspoon   baking powder
1/8   teaspoon   salt
    Freshly ground pepper, to taste
    Olive oil cooking spray
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 for up to 8 hours.
Preheat oven to 425 degrees F. 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 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.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
MAKE AHEAD TIP: Marinate the chicken for up to 8 hours.

Per Serving: cal. (kcal) 226, Fat, total (g) 7, chol. (mg) 130, sat. fat (g) 2, carb. (g) 5, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 34, sodium (mg) 258, Potassium (mg) 400, Starch () 0.33, Lean Meat () 4, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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