Part of my Chicken 2 Ways meals for the kids – I LOVE fried chicken. But when it comes to the kids I like to do things a little bit healthier. This chicken is so flavorful that putting it in the oven tastes just as great. Oh and the leftovers! The things you can do with that…

ingredients:
1 cup buttermilk
2 Tablespoons Dijon mustard
3 cloves garlic, minced
1 whole chicken, cut into pieces

1 cup flour
2-1/2 teaspoons paprika
1 teaspoon onion powder
2 teaspoon baking powder
1/2 teaspoon salt
freshly ground pepper

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In a small bowl, whisk together buttermilk, mustard and garlic. Get a ziploc freezer bag, and put the chicken in – then pour the buttermilk mixture inside. Make sure the bag is closed well (I also lay the bag in a pan) and chillax it in the fridge overnight. If you are desperate for chicken now – then just chill it for a few hours.

Preheat the oven to 425 degrees. Prep a baking sheet with a silpat or parchment. And put a wire rack on top. You want the chicken to be lifted up off the pan.

In another freezer bag, put the flour, paprika, onion powder, baking powder, salt and pepper. Shake it to mix it up. Take the marinated chicken pieces one by one, try and not let them be too drippy – and put them one by one into the flour mixture. Shake to coat.

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Put the flour coated chicken pieces on the wire rack. Bake until brown about 40-50 minutes depending on your oven. Like most brines or marinades, that’s what makes this chicken so tender and flavorful!