8chicken piecesskins removed (I buy whole legs because they are cheaper and have them rip off the skins and cut the leg and thigh apart for me at the store)
1 1/2cup'buttermilk'any unsweetened milk of choice set side for a few minutes with 2 teaspoons apple cider vinegar to sour it. I used So Delicious Unsweetened Coconut Milk
1tablespoongluten free WorcestershireFrench's is gluten free too!
2teaspoonsTabascooptional
2cupsgluten free breadcrumbsI make my own, please see how to in post above
2tablespoonssalt-free Cajun seasoningI use a salt-free version in the bulk food section. If you have something else, please be sure and check if there is salt, if so, omit the extra salt below, and 1/2 the amount of Cajun seasoning. If you have some chili powder to compensate for removing the additional Cajun seasoning, that should balance the flavor
Combine the 'buttermilk', Worcestershire, and Tabasco in a container large enough to accommodate all the chicken pieces. Brine the chicken for at least 2 hours or more in the in fridge. Overnight great!
Combine all the breading ingredients, and remove the chicken pieces from the brine, dredging each piece and pressing down for a thorough coating.
Place coated pieces on a greased cookie sheet. Alternately you can use a piece of parchment paper.
Lightly spray the top of each piece with avocado cooking spray so that the breading is lightly moist.
Bake in 400 degree oven for 45-60 minutes until crispy and golden brown (I like mine extra crispy so sometimes leave it in a bit longer!)