Honey Bunches of Oven Fried Chicken

Preheat the oven to 375 F. Spray a baking dish with cooking spray.

Pour the fat free buttermilk into a Ziploc bag (large enough to accommodate all your chicken pieces) or a bowl that’s deep enough to cover most of the chicken. Place the chicken in the buttermilk, sprinkle with the paprika, and move the chicken around to coat it. Then seal the bag (or put plastic over the bowl) and refrigerate for 20-30 minutes, turning once to evenly coat.

While the chicken soaks, place the cereal in the food processor and pulse until coarse crumbs form (the crumbs will be roughly the size of the oats). If you don’t have a food processor you can seal up the cereal in another Ziploc bag and then crush it on the counter. Dump the cereal crumbs into a shallow dish.

Roll the buttermilk soaked chicken pieces one at a time in the cereal crumbs, pressing the crumbs on with your fingers to help coat (if necessary). Place each breaded chicken piece in the prepared baking dish, just far enough apart that they don’t touch. Spritz over the top of the chicken with a little more cooking spray.

Bake for 25-30 minutes or when the juices run clear and internal temperature is 165 F.

While the chicken bakes, whisk together the spicy mustard, honey, rice wine vinegar, and mayonnaise.

When chicken is done remove it from the oven and let it sit for a minute or two before plating. Then drizzle the honey mustard over the baked chicken to serve.