Photo: Oven-Fried Chicken Recipe
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
Photograph by Antonis Achilleos
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By jovanna_2562938
Long Island, NY
on February 08, 2012
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I used boneless thighs. Came out very crispy, but b/c I roasted some fingerlings and brussels sprouts in bottom of pan, it may have taken longer to cook, maybe 10 mins. more. I omitted the dip, instead made a simple gravy from a jar and sat the chicken on top so it would remain crispy.
By Belaxin
on January 24, 2012
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This comes out perfect every time! And, it's so easy. My daughter loves it, too! I will also make the dipping sauce with dijon instead of the spicy. But, I do like the spicy better.
By CarrieLR
Hagerstown, MD
on December 08, 2011
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I don't think anyone other than others who are bad at cooking and have a family to feed would understand my absolute joy about this recipe! I AM A HORRIBLE COOK and my imagination with ingredients as well as just how to put things together is unbelievably pathetic. But let me tell you what, I made this chicken tonight and I'm am thrilled! I did leave out the scallions because of the other reviews and I chose Melba Bread because I could find it in whole grain and I left out the cereal cause I'm not a big fan of cereal and chicken mixes... and I added some seasoning salt because I couldn't find Hot Paprika just regular paprika (which I used as well and it turned out absolutely wonderful. It was a little salty, I'll probably cut that down some in the future but even my 8 year old absolutely picky eater ate all his chicken before anything else on his plate! And he gave me an (A, not quite an (A+ because that is reserved strickly for my fluffy scrambled eggs and tacos!
Read all 45 reviews