Spicy Oven Cornmeal-Fried Chicken

By jkenb

Ingredients

• 2 1/4 pounds bone-in chicken breast halves, thighs or drumsticks
• 1/2 cup buttermilk
• 1 tablespooon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon hot sauce
• 1/2 teaspoon salt, divided
• 1/3 cup whole-wheat flour
• 3 tablespoons yellow cornmeal, preferably stone-ground
• 1 1/2 teaspoons paprika
• 1 teaspoon baking powder
• 1/8 teaspoon pepper

Preparation

Step 1

Remove skin from chicken. Trim fat. Cut breasts in half.

Whisk buttermilk, mustard, garlic, hot sauce, and 1/4 teaspoon salt in large bowl. Place chicken in large resealable plastic bag; pour in buttermilk mixture. Refrigerate 2 to 8 hours.

Heat oven to 425 degrees. Line large rimmed baking sheet with foil. Place wire rack over foil; spray with cooking spray.

Whisk flour, cornmeal, paprika, baking powder, pepper, and remaining salt in a shallow dish. Remove chicken from buttermilk mixture, gently shaking off excess. Coat in flour mixture; place on rack. Spray chicken with olive oil cooking spray.

Bake 35 to 45 minutes or until chicken is golden brown and no longer pink in the center.