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1
Preheat the oven to 375 F. Spray a baking dish with cooking spray.
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2
Pour the fat free buttermilk into a Ziploc bag (large enough to accommodate all your chicken pieces) or a bowl thats deep enough to cover most of the chicken.
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3
Place the chicken in the buttermilk, sprinkle with the paprika, and move the chicken around to coat it.
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4
Then seal the bag (or put plastic over the bowl) and refrigerate for 20-30 minutes, turning once to evenly coat.
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5
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).
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6
If you dont have a food processor you can seal up the cereal in another Ziploc bag and then crush it on the counter.
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7
Dump the cereal crumbs into a shallow dish.
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8
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).
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9
Place each breaded chicken piece in the prepared baking dish, just far enough apart that they dont touch.
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10
Spritz over the top of the chicken with a little more cooking spray.
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11
Bake for 25-30 minutes or when the juices run clear and internal temperature is 165 F.
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12
While the chicken bakes, whisk together the spicy mustard, honey, rice wine vinegar, and mayonnaise.
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13
When chicken is done remove it from the oven and let it sit for a minute or two before plating.
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14
Then drizzle the honey mustard over the baked chicken to serve.
