Yah! I have actually found some time to do some posts. I am so excited! Photos have just been sitting on my computer for a few months now, stacking up and making me feel guilty for neglecting my blog. I finally found some time to just sit and do nothing but watch a movie and get some posts written.
So, now that I’m back in the swing of things, here is another one of those main dishes where the picture doesn’t look very appetizing but the food tastes pretty darn good! This was not a difficult recipe to make and I like the fact that it is baked, not fried. I guess that gives me some feeling of it being healthier even if it is isn’t. We also baked some beets fresh from the garden. Yum! Enjoy!
Oven “Fried” Chicken
Source: Food Network
1 1/3 cups rice-corn crispy cereal (I used Crispex)
2 1/4 cups broken bagel chips
1 tablespoon canola oil
2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 skinless chicken pieces, bone in or boneless (about 6 ounces each)
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 bagel chips together in a food processor or blender. 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 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. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, about 35 to 40 minutes.
Transfer to a platter and serve hot or at room temperature.
Makes about 4 servings