2 1/4 cups of broken bagel chips or melba toast
1 1/3 cups of rice corn crispy cereal, such as Crispix
1 tablespoon of rapeseed oil
2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet peppers
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon of Dijon mustard
4 bone-in, skinless chicken pieces, about 6 ounces (see Cook’s Note)
Nonstick cooking spray, for spraying the rack and chicken
Preheat the oven to 400 degrees F, Place a rack on a foil-lined baking tray. Spray the rack generously with cooking spray.
Break the bagel chips and the grain completely in a kitchen machine. Transfer the crumbs to a gallon-rich plastic bag. Add the oil, salt, cayenne, peppers and ground pepper and throw to mix thoroughly. Beat the light mayonnaise and dijon mustard together in a medium shallow bowl.
Add the chicken to the mayonnaise mixture 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 the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
Bake until the coating chips and browns and an instant-read thermometer are inserted into the thickest part of the pieces registered 160 degrees F, 35 to 40 minutes.