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Oven Fried Chicken

This recipe offers a healthier take on fried chicken by baking it in the oven. Using a unique coating of bagel chips and crispy cereal, combined with a mayonnaise-Dijon base, it achieves a delightfully crunchy exterior and moist interior, perfect for a satisfying meal.
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Cook Time 20 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 698.7 kcal

Equipment

  • 1 Food Processor
  • 1 Baking Sheet
  • 1 Wire Rack For even air circulation and crispiness
  • 1 Medium Shallow Bowl For the mayonnaise mixture
  • 1 Instant-Read Thermometer For accurate doneness

Ingredients
  

Main

  • 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)

Instructions
 

  • 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 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.
  • 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.
  • 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.
  • Transfer to a platter and serve hot or at room temperature.

Notes

For optimal crispiness, ensure the chicken is evenly coated and the cooking spray is applied generously to both the rack and chicken. Consider briefly toasting the crushed crumbs in a dry pan before coating for an even deeper golden color and enhanced crunch. An internal temperature of 165F (74C) is ideal for chicken doneness, so aim for 160F before resting, as carryover cooking will bring it up. For deeper flavor, a quick buttermilk soak (30 minutes) before coating can tenderize the chicken. Serve immediately to enjoy the best texture.