Oven Fried Chicken

This recipe comes from Ellie Krieger on the Food Network. Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 20  whole-grain salted  crackers, pulsed in a food processor until fine (about 1/2 cup)
• 2 1⁄2 cups  corn  cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
• 2  tablespoons sesame seeds
• 3⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon garlic powder
• 2  egg whites
• 1  cup low-fat plain yogurt
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
•  olive oil flavored cooking spray
• 4  medium  sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Directions

1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
2. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl and reserve.
3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt.
4. Add the chicken pieces and coat thoroughly with the yogurt mixture.
5. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken.
6. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
7. Bake for 35 to 45 minutes, or until juices run clear when chicken is pierced with a knife.