We tried this Skinnytaste recipe: https://www.skinnytaste.com/oven-fried-chicken/ Our modifications: first, instead of bran flakes, we used a combo of 2 cups cornflakes and ½ cup breadcrumbs, and we omitted the salt. We placed the cornflakes, breadcrumbs, and dry spices in a handheld food chopper so that all of the coating would be evenly blended (see Note below). Second, we found that 5 Tbsp mayo and 1 mounded tsp whole grain mustard was more than sufficient to coat 7 (not 6) medium drumsticks, which we brushed on with a silicone brush. We placed the drumsticks on a baking rack lightly sprayed with oil; the rack was placed on a foil-lined rimmed baking sheet. In order to bake the chicken along with accompaniments, we increased the temp to 425. We served the chicken along with oven-roasted Lebanese salmon (http://piglettedc.tumblr.com/post/159657663406/lebanese-oven-roasted-salmon-fillet-we-followed) and oven-roasted asparagus (http://piglettedc.tumblr.com/post/114455586296/oven-roasted-asparagus-preheat-oven-to-425) (Sept. 2018)
Note: We found the coating spicier than necessary. The next time, we may reduce the cayenne from ½ tsp to ¼ tsp.
Cooking Adventures 