Crispy chicken in the oven

Votes: 7

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 408, total fat 23 G., saturated fats 3 G., proteins 31 G., carbohydrates 16 G., fiber 1 G., cholesterol 95 mg, sodium 1167 mg, sugar 1 G.

For a crispy, healthy chicken in a crispy breading, bake it in the oven, removing the fatty skin. Breaded with a mixture of rice cereal and crushed bagel chips, it will turn out golden and crispy, just like deep-fried chicken, without using much oil. To keep the chicken juicy, use bone-in chicken pieces. Coat them with low-calorie mayonnaise and mustard, roll them in spicy breadcrumbs, and bake them on a rack in the oven to allow the heat to circulate freely and brown them on all sides. This chicken will be a family favorite, and you won't have to worry about unhealthy fats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, Dijon mustard, puffed rice, dry breakfast, ground cayenne pepper, black pepper, paprika

Cooking the dish according to the recipe:

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.
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.

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.
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.