This recipe took me a few rounds of testing to get right, but once I nailed it, it quickly became a staple in my house!
I tried a number of different coating options during testing, but bran flakes ended up being my favorite. They add an extra layer of flavor to the chicken, and they also give this oven fried chicken a fiber boost.
To make sure the coating sticks, I use a combination of mayo and mustard. A typical egg-and-milk mixture is much thinner, but you can really get a nice, thick coating of crumbs with the mayo mixture. This helps mimic the crispy texture of fried chicken.
The other key to getting the chicken crispy is to set a wire cooling rack on top of a foil-lined baking sheet. This way, the hot air can circulate under the chicken to ensure it cooks evenly and the coating doesn’t get soggy from sitting in the chicken juices.
