Oven-Fried Chicken

• Cooking spray, for rack
• 1 1/3 cups rice-corn crispy cereal (recommended: Crispex)
• 2 1/4 cups melba toast or bagel chips
• 1 tablespoon canola oil
• Kosher salt and freshly ground pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2 cup light mayonnaise
• 1 teaspoon Dijon mustard
• 4 bone-in, skinless chicken pieces (about 6 ounces each)*

1. 1.
2. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet.
3. Coat the rack generously with cooking spray.
4. 2.
5. Finely grind the cereal and toasts together in a food processor.
6. Transfer crumbs to a large gallon resealable plastic bag.
7. Add the oil, 2 teaspoons salt, 1/2 teaspoon pepper, cayenne, and paprika and toss to mix thoroughly.
8. 3.
9. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
10. Add the chicken to the mayonnaise and turn to coat all the pieces evenly.
11. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
12. Place coated pieces on the prepared rack.
13. 4.
14. Mist the chicken pieces evenly with cooking spray.
15. 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.
16. Transfer to a platter and serve hot or at room temperature.
17. Calories: 402
18. Total Fat: 21 grams
19. Saturated Fat: 3 grams
20. Total Carbohydrates: 16 grams
21. Protein: 33 grams
22. Sodium: 1127 milligrams
23. Cholesterol: 86 milligrams
24. Fiber: 1 gram

cooking spray, ricecorn, melba, canola oil, kosher salt, cayenne pepper, sweet paprika, light mayonnaise, mustard, chicken

Taken from www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe6.html (may not work)