Baked 'Fried' Chicken

The great thing about fried chicken is that crunchy coating, am I right?  This is yummy without all the oil from frying.  The hot sauce gives it just the right amount of  'mmmmmmm.'  You don't need to lick your fingers with this one, though, 'cuz it's not greasy!

Baked 'Fried' Chicken
1/2 c milk mixed with 1/2 T. lemon juice (or vinegar)
1 1/2 T. dijon mustard
2 cloves minced garlic
2 t. hot sauce
2 lb.  boneless, skinless chicken breasts.  (I cut mine in tenders-size)
1/2 c whole wheat flour
1 1/2 t. paprika
1 t. dried thyme
1 t. baking powder
1/8 t. salt
fresh ground pepper to taste

Whisk together milk/lemon juice, mustard, garlic and hot sauce.  Add chicken, tossing so it is covered with mixture on all sides.  Cover and store in fridge for at least 30 minutes.  8 hours max.

Line a baking pan with foil.  Coat a wire rack with olive oil cooking spray.

Mix the flour, paprika, thyme, baking powder, salt and pepper in a sealable container big enough to toss the chicken.

Add the chicken in small batches in the sealable container and toss to coat.  Repeat until all is tossed and happy.

Place the chicken on the rack and spray the chicken with cooking spray.

Cook at 425 degrees until the chicken is cooked through.  That is probably about 35 minutes for tenders and 45-50 for breasts.

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c = cup
T = tablespoon
t = teaspoon