Firecracker chicken

This is one of my hubby's all time favourite recipes. I discovered this recipe on all recipes.com one evening when I was looking for something else to do with chicken thighs and drumsticks, it is delicious fried, but I alteres the recipe a little to suit our taste and bake the chicken. Even Miss E. loves this chicken and it is a little spicy. This chicken can be made the night before and marinaded overnight for a mild spicy buffalo flavor.

Recipe
8 chicken drumsticks or 6 thighs
1/4 cup of buffalo chicken hot sauce
1/4 cup of honey
1 tsp of salt
Cooking spray (pam)

For the breading
1 cup of all purpose flour
1 tablespoon of dried milk powder
2 tablespoons of black pepper

In a large zip lock bag place the buffalo sauce, honey, salt and chicken. Seal the bag and mix the chicken around thoroughly by squishing the bag until the chicken is well coated. Place in the refrigerator overnight.
Whilst assembling the breading remove the chicken from the refrigerator to come up to temperature a oittle. To make the breading, mix the flour, black pepper and milk powder in a baking dish. Add the beaten egg mixture and mix together with a fork until the mixture has a slightly lumpy texture. You want Lumps as this will stick to the chicken and create a crunchier texture when baked. To coat, give the chicken a final dredge in the buffalo marinade and them toss in the breaking, coating liberally. Gently shake off the excess and place into a bag sheet that has been sprayed Liberally with the cooking spray. Continue until all the chicken has been coated and then give the chicken a light coating of oil by spraying with the cooks spray. This will help the chicken to brown evenly whilst baking.
Bake in a preheated oven for 45 minutes at 425 degrees.