Recipe by Brandess
This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.
Top Review by Chef Buggsy Mate
What a wonderful chicken recipe...truly a keeper! Even my daughter who does not care for chicken gave this recipe 5 stars! I used Melba toast and not bagel chips for the coating. I will definitely be making this recipe again.
- 1 1⁄3 cups Crispix cereal
- 2 1⁄4 cups 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 fresh ground black pepper
- 1⁄4 cup reduced-fat buttermilk
- 1 teaspoon Dijon mustard
- 4 chicken pieces (about 6 ounces each, bone-in, skinless )
- Pam cooking spray
Directions See How It's Made
- 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 buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon 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, approximately 35 to 40 minutes.
- Transfer to a platter and serve hot or at room temperature.
- Cook's note: I 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.