Oven Fried Chicken
1 1/3 cups rice-corn crispy cereal, (recommended:
Crispex)
2 1/4 cups broken bagel chips or melba
toast
1 tablespoon canola oil
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black
pepper
1/2 cup mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces
(about 6 oz. each)
Preheat the oven to 400F. Set a rack on a foil
lined baking sheet.
Spray the rack generously with cooking spray. Finely
grind the cereal
and toasts together in a food processor. Transfer
crumbs to a large
gallon size plastic bag. Add the oil, salt, cayenne,
paprika, and
ground pepper and toss to mix thoroughly. Whisk
the mayonnaise and
Dijon mustard together in a medium shallow bowl.
Add chicken to
mayonnaise and turn to coat all the pieces evenly.
Drop the chicken
into the plastic bag, seal and shake until each
piece is evenly
coated. Place coated pieces on the prepared rack.
Spray the chicken
pieces evenly with cooking spray, and bake until
the coating crisps
and browns, about 35 to 40 minutes. Transfer to
a platter and serve
hot or at room temperature.
