In a large bowl, combine the marinade ingredients: Greek yogurt, half and half, Frank’s hot sauce, 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika and 1/4 teaspoon mustard powder. Place the six pieces of chicken in the bowl so they are all submerged in the marinade. Cover tightly with saran wrap and place in the fridge for at least two hours, or up to eight.

Pre heat your oven to 425 degrees. Prep your baking sheet. Place the cooling rack on top of the baking sheet, and generously spray with the olive oil spray. When the chicken is ready, prepare the seasoned flour by mixing all of the ingredients (whole wheat flour, corn starch, 2 teaspoons of salt, baking powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika and 1/8 teaspoon cayenne) in a large bowl. When the oven is pre heated, place each piece of chicken into the seasoned flour, making sure it gets fully coated in the flour. There should be kraggly pieces - that’s good! It’ll help it get nice and crispy. Place each piece on the sprayed rack. Once all pieces are ready for the oven, do not forget the most important part! Spray each piece of chicken liberally, all nooks and crannies, with the olive oil spray - this will ensure each piece gets nice and browned. Place into the oven to cook for about 45 minutes or until the chicken is golden. Half way through, turn each piece over.

While the chicken is cooking, prepare the Special Sauce by combining the Greek yogurt, mayo, and hot pepper spread. If you don’t like spicy, put less in (you can always add more!). Cut the English Muffins in half and lightly toast them. Spread as little or as much of the sauce as you’d like (I like A LOT). Place a few pickles on each, and when the chicken is ready, place a piece on and top with the other half.