Oven Fried Chicken

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GREAT FLAVOR! This is a keeper!

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This is the best recipe for a quick and delicious "fried" chicken. We don't eat fried foods in my family, but we love the crunch and this is the perfect chicken recipe for us. It's so easy! Every time I make it it's delicious, moist and a huge success. For the December holidays I always do a buffet and it's a rule that I must include this. Slice the chicken breasts diaganolly and present it on lettuce leaves on a platter. It's beautiul and your guests will be thrilled.

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This was excellent chicken. Cooking it on the rack kept the bottom from getting mushy and the crumb coating was very different, and so crunchy and flavorful! The only change I made was I added a splash of buttermilk to the mayo-dijon mixture since it was a little thick for my liking, but other than that I followed the recipe exactly. It didn't taste like fried chicken, but I didn't care; it was so good! Would definitely recommend this recipe and will definitely make it again.
To lang1221: any non-coated metal rack should work. If your cooling racks are stainless steel, they should be okay. My oven racks can come apart so I used that to cook my chicken since my cooling racks are not oven safe.

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Question...

What kind of rack should I use for this? I cant seem to find any other rack than a cooling rack... is using a cooling rack safe? if not, can anyone recommend one as I have been trying to make this recipe.

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This chicken had great texture and was very moist from the mayonnaise and mustard. However, the coating for the chicken had very little flavor. Next time, would double the paprika and cayenne pepper, perhaps add some thyme and oregano. Used smart beat mayonnaise "dressing" rather than the real stuff and it tasted great. Satisfying, but wouldnt mistake this recipe for the real fried stuff.

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I enjoyed this recipe, but I can't seem to find any recipe that replaces, the good old fashion fried chiecken!!!!!!!!!!
I am sure if you follow the reciipe. You will be very satisfied.

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This chicken is really good, that said, I have a few suggestions/complaints. I used whole wheat melba toasts and Rice Chex, both of which worked out just fine. I also used whole fat mayo, which made the chicken very moist. However, when cutting the chicken breasts, I did end up with a few bone fragments which were very irritating to clean off the chicken. Best eaten with a knife and fork in case this happens!

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I would only recommend, careful with the salt .. I measured mine, but I think maybe the bagel chips I used had enough seasoning in them, because my chicken came out a tiny bit salty. Also, I used the bag as recommended--what an unnecessary mess ... I will use a bowl next time. = Extremely moist, very flavorful, absolutely perfect. Thank you Food Network chefs!!! =

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This recipe was a hit in our home. We changed the recipe a bit-didn't have bagel chips or melba toast so I substituted corn flakes and oatmeal. Also, our herb garden is in full force so I added some parsley, chives, basil, oregano, and thyme to the mix.

Yummy! Thanks so much for the great recipe...

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This is a wonderful recipe! As soon as my husband finishes his share... he is requesting that I make it again. I use a silicone brush to apply the mayo/dijon mustard mix to the chicken as it keeps my hands clean and insures an even layer.