1. In medium bowl, whisk 4 garlic cloves, buttermilk and 2 teaspoons hot sauce. Add chicken; turn to coat. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours.
2. Preheat oven to 425°. Line rimmed baking pan with wire rack; spray with cooking spray. In medium bowl, whisk flour, paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Remove chicken from marinade and sprinkle with salt and pepper to taste; discard marinade. Dredge chicken in flour; place on prepared rack and spray with cooking spray. Roast 35 minutes or until golden brown and internal temperature reaches 165°.
3. In small bowl, stir yogurt, onions, lemon juice, 1/8 teaspoon salt, and remaining 1 garlic clove and 2 teaspoons hot sauce. Makes about ¾ cup.
- 11 g Fat
- 3 g Saturated fat
- 102 mg Cholesterol
- 517 mg Sodium
- 16 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 35 g Protein
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Nutritional Information
- 11 g Fat
- 3 g Saturated fat
- 102 mg Cholesterol
- 517 mg Sodium
- 16 g Carbohydrates
- 2 g Fiber
- 4 g Sugars
- 0 g Added sugars
- 35 g Protein
Directions
1. In medium bowl, whisk 4 garlic cloves, buttermilk and 2 teaspoons hot sauce. Add chicken; turn to coat. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours.
2. Preheat oven to 425°. Line rimmed baking pan with wire rack; spray with cooking spray. In medium bowl, whisk flour, paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Remove chicken from marinade and sprinkle with salt and pepper to taste; discard marinade. Dredge chicken in flour; place on prepared rack and spray with cooking spray. Roast 35 minutes or until golden brown and internal temperature reaches 165°.
3. In small bowl, stir yogurt, onions, lemon juice, 1/8 teaspoon salt, and remaining 1 garlic clove and 2 teaspoons hot sauce. Makes about ¾ cup.