2 cups bread crumbs
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each)
Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Pour the crumbs into a bowl. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the crumbs and make sure each piece is evenly coated.
Place coated pieces on the prepared rack. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
Transfer to a platter and serve hot or at room temperature.
Recipe courtesy of Food Network, with some minor changes.