Ingredients

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
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's
Note

Directions

Preheat the oven to 400 degrees F. 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 light 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 and an instant-read thermometer inserted in
the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
Transfer to a platter and serve hot or at room
temperature.

Ingredients

Cook's note:

Directions

We
like to cook the chicken on the bone for a real moist and juicy chicken experience. If you
can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken
breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces
crosswise with a heavy knife into pieces about the same size as a chicken thigh.