Oven Fried Buttermilk Chicken - Low Fat, but Tasty!

Ingredients

• 1 1/3 cups Crispix cereal
• 2 1/4 cups bagel chips (or melba toast)
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup reduced-fat buttermilk
• 1 teaspoon Dijon mustard
• 4 chicken pieces (about 6 ounces each, bone-in, skinless )
• Pam cooking spray

Directions

1. 1

   Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

2. 2

   Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.

3. 3

   Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.

4. 4

   Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.

5. 5

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

6. 6

   Cook's note: I 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 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.