Oven fried chicken
Rice crispies are the secret coating ingredient.
- Preparation Time20 mins
- Cooking Time40 mins
35g rice-corn crispy cereal, (recommended: Crispix)
160g broken bagel crisps or melba toast
1 tbsp rapeseed oil
2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp sweet paprika
1/2 tsp freshly ground black pepper
120g light mayonnaise
1 tsp Dijon mustard
4 bone-in, skinless chicken pieces (about 175g), see *Cook's Note
1) Preheat the oven to 200 degrees C/Gas 6. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
2) Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large 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. Add chicken to mayonnaise 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 and an instant-read thermometer inserted in the thickest part of the pieces registers 68 degrees C, 35 to 40 minutes.
3) 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 175g portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.
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