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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.