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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This sounds yummy..putting here for safe keeping Ingredients:
1 1/3 cups rice-corn crispy cereal |
2 1/4 cups broken bagel chips or 1 1/3 cups melba toast |
1 tablespoon canola oil |
2 teaspoons kosher salt |
1/4 teaspoon cayenne pepper |
1/2 teaspoon paprika |
1/2 teaspoon fresh ground black pepper |
1/2 cup mayonnaise |
1 teaspoon dijon mustard |
4 bone-in skinless chicken pieces |
Directions:
1. Preheat the oven to 400°F.
2. Set a rack on a foil lined baking sheet and spray the rack generously with cooking spray.
3. Finely grind the cereal and toasts together in a food processor.
4. Transfer crumbs to a large gallon size plastic bag.
5. Add the oil, salt, cayenne, paprika, and ground pepper, and toss to mix thoroughly.
6. Whisk the mayonnaise and Dijon mustard together in a medium shallow bowl.
7. Add chicken to mayonnaise and turn to coat all the pieces evenly.
8. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
9. Place coated pieces on the prepared rack.
10. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, about 35 to 40 minutes.
11. Transfer to a platter and serve hot or at room temperature.
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