I have not been on what anyone would call a "picnic" in approximately 22 years. No joke. But it's June and that means many people will be heading out to parks and lawns and other places where they can spread out a blanket and eat various foods, so I'll start doing some posts on picnic-friendly recipes.

Today is Picnic Oven-Fried Chicken, over at AOL Food. It's from EatingWell, so you know it's not really fried, it's baked. The hot sauce, sesame seeds, and Dijon mustard in the recipe guarantee lots of flavor and kick.

Picnic Oven-Fried Chicken

2 1/2 pounds chicken legs
1/2 cup buttermilk
1 tablespoon Dijon mustard
2 cloves garlic
1 teaspoon hot sauce
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme leaves
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper
Olive oil cooking spray

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.