Baked Oven Chicken with Hot Sauce

1.5 tbsp paprika

1 tsp. cayenne chili pepper

2 tsp dried thyme

2 tsp garlic granules

2 tsp. onion granules

1 tsp celery salt

300 ml buttermilk

1 kg chicken cuts, skin on and bone in

60 g plain flour

2 eggs, beaten

 Fine breadcrumbs

Method

• Make the spice mix by combining the paprika, cayenne, thyme, garlic granules, onion granules and celery salt in a bowl. Season and mix to combine. Add half the spice mix to a large bowl with the buttermilk and chicken. Mix to coat thechicken, then cover and leave to marinate in the fridge overnight. Reserve the remaining spice mix. 
• Preheat the oven to 220°C. Remove the marinated chicken from the fridge. Mix the reserved spices with the flour, and put the beaten eggs, breadcrumbs, and spiced flour in three separate bowls large enough to dip the chicken in.
• Take each piece of marinated chicken, dip in the spiced flour first, then the egg mixture, and finally in the breadcrumbs to coat thoroughly. Tap to remove excess crumbs and place on a large baking tray. Once all the chicken thighs are coated, bake in the oven for 40-50 minutes, until dark golden and cooked through.

• Serve the chicken with hot sauce and fresh garden salad.

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