Picnic Chicken

• 2 cups Milk
• 1/4 cups Vinegar
• 1 teaspoon Berbere Spice Blend (Ethiopian Spice Blend, Or Your Favorite)
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Ground Cayenne
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Herbs De Provance
• 1/2 teaspoons Ground Mustard Seed
• 1 pinch Salt
• 1 pinch Black Pepper
• 8 whole Bone-in Skinless Chicken Thighs
• 1 cup All-purpose Flour
• 1/4 teaspoons Ground Cayenne
• 1/4 teaspoons Smoked Paprika
• 1/4 teaspoons Ground Mustard
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Garlic Powder
• 1 pinch Salt
• 1 pinch Black Pepper

1. For the marinade: Combine the ingredients for the marinade in a large bowl.
2. Add the chicken thighs, cover the bowl, and let it sit at room temperature for 15-30 minutes.
3. For dredging: Preheat the oven to 350 F. Combine the ingredients for the dredging in a shallow bowl or a pie plate.
4. Remove the chicken from the marinade.
5. Coat each chicken thigh in the flour mixture and place in a rimmed baking sheet that youve lined with parchment paper.
6. Any size will do as long as it is big enough to hold all of the thighs without them touching or overlapping too much.
7. Repeat with all of the thighs.
8. Once all of the thighs are dredged bake them in the oven for about 30 minutes on just the one side, or until the chicken appears to be cooked through but is not yet any darker than golden brown on the outside.
9. Flip the thighs carefully, so as not to dislodge the crust, and bake for about 10 more minutes, or until the chicken is golden on both sides.
10. Turn the oven up to 475 F or broil and place the chicken on the higher rack.
11. Make sure your parchment paper doesnt extend high enough that it could catch on fire.
12. Broil for about 3 minutes, or until the chicken is bubbling and brown on top.
13. Flip the thighs and broil for another 3 minutes or until that side is bubbling and brown as well.
14. Remove the thighs from the oven and place them in a single layer on a cooling rack over another rimmed sheet pan.
15. Let them sit for at least an hour or until the chicken is cooled and any excess juices have dripped off.
16. Refrigerate until ready to serve.
17. Enjoy!

milk, vinegar, berbere spice, paprika, ground cayenne, ground nutmeg, onion powder, garlic, herbs de, ground mustard, salt, black pepper, chicken, allpurpose, ground cayenne, paprika, ground mustard, onion powder, garlic, salt, black pepper

Taken from tastykitchen.com/recipes/main-courses/picnic-chicken-2/ (may not work)