Nutrition per serving may change if servings are adjusted.
1 large egg white
½ cup buttermilk
1 teaspoon hot pepper sauce
½ cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sesame seeds, toasted (see Tip)
2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon freshly ground pepper
2½ pounds bone-in chicken pieces, skin and fat removed
1 tablespoon canola oil
Preheat oven to 425°F. Set a rack over a baking sheet and coat with cooking spray.
Whisk together egg white, buttermilk and hot pepper sauce in a medium bowl. Put flour, baking powder, sesame seeds, paprika, thyme, oregano, salt and pepper in a large paper bag. Shake the bag to mix well.
Dip chicken pieces, one at a time, into the buttermilk mixture, then dredge in the flour mixture by shaking the bag. Place the chicken on the prepared rack. Brush oil lightly over the chicken. Bake until browned on the outside and no longer pink inside, 35 to 40 minutes.
Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.