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Export 9 ingredients for grocery delivery
Step 1
Combine buttermilk and Roasted Chicken Base; add chicken, tossing to coat. Cover and refrigerate for at least 6 hours or up to 24 hours.
Step 2
Preheat oven to 425°F. Set rack over baking sheet lined with foil. Coat rack generously with cooking spray; set aside.
Step 3
In bowl, whisk together flour, paprika, chili powder, oregano, pepper, salt and cayenne.
Step 4
Remove chicken from buttermilk mixture; shake off excess and dredge in flour mixture until well coated. Let stand for 10 minutes.
Step 5
Transfer chicken to prepared rack; coat with cooking spray. Bake for 40 to 45 minutes or until browned and instant-read thermometer inserted in thickest part of each chicken thigh registers 160°F.
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