Oven-Fried Chicken

Photo by Tricia D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Cooking spray

  • 1 1/3

    cups crispy rice cereal

  • 2 1/4

    cups bagel chips or Melba toasts

  • 5

    teaspoons extra-virgin olive oil

  • 3/4

    teaspoon hot paprika

  • Kosher salt and freshly ground pepper

  • 1 1/2

    cups plain Greek yogurt (2%)

  • 1

    teaspoon dijon mustard

  • 4

    skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)

  • 2

    bunches scallions

  • Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray. Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss. Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray. Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes. Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce. Per serving: Calories 369; Fat 13 g (Saturated 3 g); Cholesterol 86 mg; Sodium 1,274 mg; Carbohydrate 33 g; Fiber 3 g; Protein 30 g

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