Crispy chicken in the oven

Ingredients:

• 4 pieces of chicken on the bones, skinless, about 170 g each
• 2 1/4 cups broken bagel or Melba toast chips
• 1 1/3 cups puffed rice cereal, such as Crispix
• 1 tbsp. l. rapeseed oil (canola)
• 2 teaspoons coarse salt
• 0.5 tsp cayenne pepper
• 0.5 tsp sweet paprika
• 0.5 tsp freshly ground black pepper
• 0.5 cup low-calorie mayonnaise
• 1 teaspoon Dijon mustard

Preparation:

1. Preheat oven to 200°C (400°F) and place a wire rack on a foil-lined baking sheet. Generously spray the rack with cooking spray.
2. Crush the bagel chips and cereal in a food processor. Transfer the crumbs to a 4-quart plastic bag. Add the oil, salt, cayenne pepper, paprika, and ground black pepper and mix thoroughly. In a medium shallow bowl, combine the light mayonnaise and Dijon mustard.
3. Place the chicken in the mayonnaise mixture and turn to coat evenly on all sides. Place the chicken in the bag, seal, and shake to coat each piece evenly with the crumbs. Place the chicken pieces on the prepared rack. Spray the chicken evenly with cooking spray.
4. Bake until the chicken is golden brown and a meat thermometer inserted into the thickest part of the chicken registers 160°F (71°C), 35 to 40 minutes.
   
   Transfer the chicken to a platter and serve hot or at room temperature.
   
   

   Note

   
   We prefer to cook chicken on the bone for juicier results. If you can't find bone-in, skinless chicken, simply remove the skin before using. Chicken breast halves can be quite large, so it's best to cut them into manageable 170g (6 oz) pieces, about the same size as a chicken thigh.