1 hour 15 min (75 mins)
More than 60 min
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In a large bowl, whisk together the buttermilk, Dijon mustard and hot sauce. Add the chicken pieces, making sure they’re completely submerged in the liquid. Cover the bowl and refrigerate 1 hour, or up to overnight.
Preheat oven to 400 degrees F. In a large shallow dish, combine the panko, cornmeal, paprika, garlic powder, salt and cayenne. Remove the chicken from the buttermilk mixture one piece at a time, allowing excess marinade to drip off. Roll the chicken pieces in the panko mixture to coat, then place them on a rack on top of a baking sheet.
Mist the chicken with the cooking spray and bake 40-50 minutes, or until chicken is cooked through and the coating is crispy and golden brown.