Honey Nut Oven Fried Chicken

Honey Nut Clusters Cereal and Bisquick® give this chicken so much flavor and crunch, you'll think it was fried. MORE + LESS -

Arlene Cummings

March 9, 2011

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

cups Original Bisquick™ mix

to 5 cups of Honey Nut Clusters® Cereal, crushed to 2 1/2 cups

eggs, beaten

Cooking Spray

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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.

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.