Preheat your oven to 425 degrees F. This step is crucial for achieving that perfect golden-brown finish on your chicken.
In a wide and shallow bowl, whisk together the buttermilk, Dijon mustard, minced garlic, and hot sauce. This mixture will act as a marinade, tenderizing the chicken and infusing it with flavor. Make sure every piece is well coated.
Add the chicken to the marinade, flipping it to coat both sides. I like to let it marinate for at least 15 minutes, but you can go longer if you have the time.
While the chicken is marinating, line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
In a separate small bowl, whisk together the flour, paprika, thyme, baking powder, salt, and pepper. This is your seasoned flour, which will give the chicken that sought-after crunch.
Now, place the seasoned flour in a bowl with an airtight lid. It makes coating the chicken easier and mess-free.
Add the marinated chicken pieces to the flour, two pieces at a time. Seal the lid and shake to coat well. Remove the chicken, shaking off any excess flour.
Carefully place the coated chicken on the parchment-lined baking sheet. Make sure they're spaced out to allow proper cooking.
Coat the top and sides of the chicken with cooking spray or brush with olive oil. This helps achieve that crispy texture without frying.
Bake the chicken in the preheated oven until golden brown and no longer pink in the center, about 40 to 50 minutes. You’ll want to check to make sure it reaches an internal temperature of 165 degrees F.
