Trying to recapture a piece of Summer as Winter draws near

So in England Summer is officially over, it is starting to get colder and we are beginning to unpack the sweaters and jackets. This will be the first time I have ever lived somewhere that actually has a winter it is a strange, new experience for me. I am not use to September being the time for sweaters, normally I would still be having BBQ's and swimming. So to help warm up I decided some good old fashioned fried chicken would help us recapture the feeling of summer picnics. I subscribe to a wonderful website called Delish, from on of my favorite magazines EatingWell. And in one of their articles they had this recipe that sounded just perfect, and the best part is it is a lot lower in fat because you don't fry it. But don't worry it is just as crispy and juicy coming out of the oven as it would be out of the fryer.

Picnic Oven-Fried Chicken

1/2 c. buttermilk or 1/2 c. of milk with 1 tsp of lemon juice
2 cloves garlic, minced
1 tsp hot sauce, such as Tabasco
2 pound chicken legs, skin removed, fat trimmed
1/2 cup(s) whole-wheat flour
2 tablespoon(s) sesame seeds
1 1/2 teaspoon(s) paprika
1 teaspoon(s) dried thyme leaves
1 teaspoon(s) baking powder
1/8 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Olive oil cooking spray 

www.delish.com

Whisk buttermilk, 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 1/2 hour 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 chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.