I’ve made this many many times. I seem to always forget to take pictures and post this (probably because I’m too busy stuffing my face right after they come out of the oven. Thogg loves this recipe. It has all the taste and crunch of fried chicken but it isn’t even remotely greasy, just moist, flavorful chicken. Even the breast pieces come out perfect and they won’t be dry at all. The secret is cooking the chicken on a rack. You can either do it direcly on your oven racks (place a pan to catch the crumbs or you’ll have crap all over the bottom of your oven), or you can cook this in a convection oven and clean the bowl out later. The second method is my preference as it is easier to clean.
- 1 1/3 cups crispex cereal
- 2 1/4 cups broken bagel chips or melba toast
- 1 Tbs canola oil
- 2 tsp kosher salt
- 1/2 tsp cayenne (or 1/4 if you like less heat)
- 1/2 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/2 cup light mayonnaise
- 1 tsp dijon mustard
- 1 small chicken (about 3 -4 lbs)
- Rinse your chicken thoroughly under cold water. Using a small cleaver or kitchen shears remove the back bone. Save this for making soup another day. Cut the chicken into quarters by removing the thigh portion from the breast and then cutting the breast in half. Remove the wings if you want (save these for wings or soup on another day). Cut each breast half in half again. Cut the drum stick from the thigh. Remove ALL skin and discard it. Rinse your chicken one more time, pat each piece dry with a paper towel and set aside.
- In a food processor, chop the crispex and melba toast until you have bread crumb consistency. Add them to a large plastic bag along with the canola oil, salt, cayenne, paprika and pepper. Shake to mix.
- In a large plate or small pan, add the mayo and mustard. Mix them together.
- Dredge each piece of chicken into the mayo mixture. Use your hands to evenly distribute across all the meat. You want a thin even coating but no large chunks.
- One piece at a time, carefully drop the smothered chicken pieces into the breading mixture. Shake to coat gently. Set aside on a rack or directly into your portable convection oven.
- Place your prepared rack into a pre-heated oven set to 400 degrees. If using a portable convection oven simply turn it on to 400. My convection oven has two racks that stack inside. I place the breast pieces on the bottom, away from the heating element, and the dark meat pieces go on top.
- Cook for 35 to 40 minutes. About 3/4 of the way through, flip all the pieces so both sides get crispy. If you would like to check doneness using a thermometer, insert in into the thickest part and make sure it registers at least 160 degrees.
- Keep on the racks until ready to serve. Do not cover or pile up on a plate ahead of time or the pieces will get soggy.
I had mine with hot pepper and rice and some steamed pea pods.