Oven Fried Chicken

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr
  • Active: 20 min
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Ingredients

Nonstick cooking spray, for spraying the rack and chicken

2 1/4 cups broken bagel chips or Melba toast

1 1/3 cups rice-corn crispy cereal, such as Crispix

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

  1. Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
  2. Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a 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.
  3. Add the chicken to the mayonnaise mixture 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 the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
  4. 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.
  5. Transfer to a platter and serve hot or at room temperature.

Cook’s Note

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.

Let's Get Cooking!

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139 Reviews

pattidftba

I hate to bring down this rating.  I followed the recipe to a "T" and even used the note to use bone-in chicken breasts.  The flavor was good but for me it did not have a crunchy texture.  If I make again, I will use boneless, skinless chicken breasts and possibly try it in my air fryer.  I will likely also play with the spices to see what works best for me.

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