Diabetic-Friendly Oven Fried Chicken
Serving Size / Yield
- 1 1/3 C. Crispex rice-corn cereal
- 2 1/4 C. bagel chips, broken
- 1 Tbs. canola oil
- 2 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. sweet paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 C. light mayonnaise
- 1 tsp. Dijon mustard
- 4 (6 oz.) bone-in, skinless chicken pieces
Preheat oven to 400 degrees. Line baking sheet with foil and place cooking rack on sheet. Spray rack with cooking spray until coated.
In a food processor, grind together cereal and bagel chips to fine crumbs. Pour crumbs into gallon size ziplock bag and add in oil, salt, cayenne, paprika and ground pepper. Toss, shake and massage contents until everything is thoroughly mixed.
In a medium bowl whisk light mayonnaise and Dijon mustard. One by one, add each chicken piece to mayonnaise mixture, turning to coat each piece evenly. Drop chicken pieces into plastic bag, seal and shake bag until each piece is evenly coated in crumbs.
Place coated chicken pieces on prepared rack. Bake chicken 35-45 minutes and the crumb coating is crispy and brown. A fast-reading thermometer inserted into the thickest part of each piece should read 160 degrees.
Remove rack from oven and transfer chicken pieces to a platter. Serve hot and enjoy!