Servings 0
Ingredients
- 1 whole 3-to 4-lb. free-range organic chicken (cut into serving pieces)
- 2 cups buttermilk
- 1 tbsp Dijon mustard
- 1½ cups ground flaxseed
- 1 tsp cayenne pepper
- 1 tsp ground oregano
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp freshly ground black pepper
- 1 tsp sea salt
- Nonstick olive or coconut oil cooking spray
Instructions
- Whisk the buttermilk and Dijon mustard in a bowl, then add the chicken, ensuring it's fully coated. Let it soak for at least 30 minutes or up to two hours for deeper flavor.
- Meanwhile, preheat the oven to 400ºF and line a baking sheet with a silicone pad. On a plate, mix the flaxseed, spices, and salt. Remove the chicken from the buttermilk, shake off excess, and coat it in the spice mixture. Arrange on the baking sheet, mist with cooking spray, and cover with foil.
- Bake for 40 minutes, removing the foil for the last 10-15 minutes to crisp up. Check that the internal temperature reaches 165ºF before serving.