• 60minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large egg white

  2. 1/2 cup buttermilk

  3. 1 teaspoon hot pepper sauce

  4. 1/2 cup all-purpose flour

  5. 1 tablespoon baking powder

  6. 1 tablespoon sesame seeds, toasted (see Tip)

  7. 2 teaspoons paprika

  8. 1 teaspoon dried thyme leaves

  9. 1 teaspoon dried oregano

  10. 1 teaspoon salt

  11. 1/4 teaspoon freshly ground pepper

  12. 2 1/2 pounds bone-in chicken pieces, skin and fat removed

  13. 1 tablespoon canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F. Set a rack over a baking sheet and coat with cooking spray.

  2. Whisk together egg white, buttermilk and hot pepper sauce in a medium bowl. Put flour, baking powder, sesame seeds, paprika, thyme, oregano, salt and pepper in a large paper bag. Shake the bag to mix well.

  3. Dip chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture by shaking the bag. Place the chicken on the prepared rack. Brush oil lightly over the chicken. Bake until browned on the outside and no longer pink inside, 35 to 40 minutes.


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