4 chicken bottoms, cut into 8 pieces, skin removed
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp salt
¾ cup corn flake crumbs
1 Tbsp parsley flakes
- oil spray
In a medium bowl, mix together mayonnaise, mustard, onion powder, garlic powder, and salt. Add skinless chicken pieces, tossing to evenly coat. (Tip: use a dry paper towel to pull of the skin in one fell swoop.)
Combine corn flake crumbs and parsley flakes on a flat plate. Dredge chicken pieces into corn flake crumb mixture, turning to coat on both sides. Arrange on a greased 9x13 pan. Spray with oil spray, or brush with oil.
Bake uncovered, in oven preheated to 375F, for 1 hour. Serve immediately,
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