Created by Tisme on September 8, 2015
Step 1: Combine the buttermilk and Tabasco in a large snap lock bag, add the chicken and massage the buttermilk mix to coat. Secure the bag and refrigerate for minimum 3 hours (or really .... overnight is best).
Step 2: Preheat the oven to 220 degrees Celsius fan-forced.
Step 3: Line a baking tray with baking paper.
Step 4: Combine the flour, baking powder, salt, paprika and sesame seeds in another large snap lock bag and shake to combine.
Step 5: Add one chicken piece at a time to the bag and shake to coat well.
Step 6: Place the chicken on the tray and spray lightly with olive oil.
Step 7: Roast the chicken for 45 minutes, or until golden, crisp and cooked through.