This delicious and slimmed-down version of everyone's favorite — fried chicken — is a recipe you'll want to make over and over again for the family. Oven-baking the chicken cuts out the grease, while a tangy barbecue sauce makes them finger-lickin' good.
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Combine the onion, ketchup, broth, vinegar, maple syrup, mustard, Worcestershire, and hot sauce in a small pot. Bring to a simmer over medium heat. Reduce the heat to low and simmer, stirring frequently, until slightly thickened, 10-15 minutes.
Preheat the oven to 375 degrees.
Line a rimmed baking pan with aluminum foil, then set a large wire rack on it. Coat the rack with cooking spray.
Put the chicken on a platter and poke small holes into the chicken using a fork or skewer. Squeeze the limes all over the chicken and massage into all of the pieces.
In a small bowl, combine the yogurt, garlic, cilantro, and jalapeño. Pour the marinade over the chicken and massage into the skin. Allow the chicken to marinate for 10 minutes.
On a large platter, combine the breadcrumbs, granulated onion, seasoned salt, cumin, chipotle powder, and paprika. Dredge the chicken in the seasoned breadcrumbs, pressing so the coating sticks to all sides. Gently shake off any excess crumbs and arrange the chicken side-by-side on the prepared rack.
Bake the chicken, turning halfway through, until golden brown and the juices run clear or until the chicken reaches an internal temperature of 165 degrees, about 25 minutes.