In medium bowl, whisk 4 garlic cloves, buttermilk and 2 teaspoons hot sauce. Add chicken; turn to coat. Cover with plastic wrap; refrigerate at least 30 minutes or up to 8 hours.
Preheat oven to 425°. Line rimmed baking pan with wire rack; spray with cooking spray. In medium bowl, whisk flour, paprika, ½ teaspoon salt and ¼ teaspoon black pepper. Remove chicken from marinade and sprinkle with salt and pepper to taste; discard marinade. Dredge chicken in flour; place on prepared rack and spray with cooking spray. Roast 35 minutes or until golden brown and internal temperature reaches 165°.
In small bowl, stir yogurt, onions, lemon juice, 1/8 teaspoon salt, and remaining 1 garlic clove and 2 teaspoons hot sauce. Makes about ¾ cup.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.