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Prep 15min
Total1hr5min
Servings6
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Ingredients
1
cup buttermilk
1
cup Gold Medal™ all-purpose flour
1
teaspoon salt
1
teaspoon pepper
3- to 3 1/2-lb cut-up broiler-fryer chicken
Cooking spray
1/2
cup barbecue sauce
2
tablespoons honey
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Steps
1
Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
2
Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
3
Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.
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Give this chicken an Asian twist by using bottled teriyaki glaze or sauce, instead of the honey and barbecue sauce.