Honey Nut Oven Fried Chicken

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Honey Nut Clusters® Cereal and Bisquick® give this chicken so much flavor and crunch, you will think it was fried.

  • Prep Time 20 min
  • Total Time 2 hr 10 min
  • Servings 5

1
whole fryer chicken, cut into 10 pieces (breasts cut in half crosswise)
Seasoned salt, to taste
Cayenne pepper (optional), to taste
2 1/2
cups buttermilk
2
cups Original Bisquick™ mix
4
to 5 cups of Honey Nut Clusters® Cereal, crushed to 2 1/2 cups
2
eggs, beaten
Cooking Spray

  • 1 Heat oven to 400°F. Sprinkle both sides of the chicken pieces with seasoned salt and cayenne pepper. Place chicken in large resealable plastic bag placed in large bowl. Pour 2 cups of the buttermilk over chicken. Seal bag; refrigerate 1 hour or overnight.
  • 2 Line a 13x9-inch shallow baking pan with foil. Place a cooling rack over pan; generously spray cooling rack with nonstick cooking spray.
  • 3 In medium shallow bowl, mix eggs with remaining buttermilk; whisk until smooth. Place Bisquick mix in small shallow bowl. Place cereal in another small shallow bowl.
  • 4 Remove chicken pieces one at a time from the buttermilk; dredge in Bisquick mix, then egg wash, then cereal, coating chicken pieces completely.
  • 5 Place chicken pieces, bone sides down, on rack. Spray top of chicken with cooking spray.
  • 6 Bake uncovered, on middle oven rack, for about 50 minutes or until juices run clear.

Expert Tips

For a leaner version of this recipe, remove skin from chicken before marinating chicken pieces in buttermilk. Substitute egg whites for whole eggs and use low fat buttermilk.