2poundsbone in chicken thighs and legs, skin removed (approximately 8 pieces)
1cup low fat buttermilk
2/3cupgluten free flour
1 1/2tspsmoked paprika
1 1/2tspgarlic powder
1/2 tspchili powder
3cupsgluten free corn flakes
salt and pepper to taste
olive oil cooking spray
In a bowl stir together the buttermilk, hot sauce, Worcestershire sauce and Dijon mustard. Add in the chicken and store in the fridge for minimum 30 minutes and up to 6 hours to allow the meat to tenderize.
Preheat the oven to 425 degrees Fahrenheit and place a wire rack on a backing sheet.
In a Ziploc bag combine the flour, paprika, garlic powder and chilli powder.
Pour the excess buttermilk marinade into a shallow dish.
Place the corn flakes and salt and pepper in a Ziploc bag and crush with your hands or a rolling pin until they are broken into very small pieces.
Working in batches of 1 to 2 pieces of chicken, start by dredging them in the bag of flour. Next place the chicken in the buttermilk and use a spoon to ensure its evenly covered. Finally put the chicken in the bag of cornflakes and shake until evenly coated.
Place the chicken on the wire rack and lightly coat with the cooking spray.
Bake the chicken in the oven for 40-45 minutes until the coating becomes crisp and golden in color. Serve!