Oven Fried Chicken from Jen

This is MIL's recipe! FABULOUS. The chicken stays SO moist! To the right is taste tester Maizie!

1 1/3 c. rice-corn crispy cereal (Crispix)
2 1/4 c. broken bagel chips or melba toast
1 tbs. canola oil
2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. sweet paprika
1/2 tsp. freshly ground black pepper
1/2 c. light mayonnaise
1 tsp. Dijon mustard
4 bone in skinless pieces (about 6 oz. each)

Preheat oven to 400. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
Whisk the mayonnaise and mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly.
Drop the chicken into the plastic bag, seal, and shake until each piece is evenly coated. Place coated pieces on the prepared rack.
Srpray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and instant read thermometer inserted in the thickest part of the pieces registers 160, 35 to 40 minutes.
Transfer to serving piece and serve hot or at room temperature.