Ingredients
- Cooking Spray
- 1 1/3 cup crispy rice cereal
- 2 1/4 cups bagel chips or Melba toasts
- 5 teas. extra-virgin olive oil
- 3/4 teas. hot paprika
- kosher salt and freshly ground black pepper
- 1 1/2 cup plain Greek Yogurt
- 1 teas. dijon mustard
- 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 oz. each)
- 2 bunches scallions
- Harissa, Chili sauce or ketchup, for the sauce
Preparation
Step 1
Preheat the oven to 475. 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 teas. olive oil, the paprika, 2 teas. salt and pepper to taste and toss.
Whisk 1/2 cup yogurt and the mustard in 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 teas. olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160, 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.