1⁄4 cup reduced-calorie low fat mayonnaise
1 teaspoon Dijon mustard
2 teaspoons grated lemon zest
1⁄2 teaspoon salt
4 drops hot pepper sauce (optional)
1 (3 1/2 lb.) chicken, cut into eighths, skin removed
3⁄4 cup corn flake crumbs
1. Preheat oven to 375 degrees. Spray a large shallow baking pan with nonstick spray.
2. Whisk together the first five ingredients in a large bowl, then add the chicken, tossing to coat.
3. Put the cornflake crumbs into a large zip lock bag, and add the chicken one piece at a time, shaking to coat.
4. Place the chicken in the baking pan, spray the top of the chicken lightly with nonstick spray. Bake until golden brown and cooked through (do not turn), about 45 minutes.