Oven-Fried Chicken

Food Network Kitchens

Recipe courtesy of Food Network Magazine

Picture of Oven-Fried Chicken Recipe Photo: Oven-Fried Chicken Recipe
Rated 5 stars out of 5
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  • Read 45 Reviews
Total Time:
40 min
Prep
10 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

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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Wine Suggestion for This Recipe

Sparkling Wine

Sparkling Wine

Anything with bubbles

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Newest Ratings and Reviews

Read all 45 reviews

  • 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.

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  • 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.

    people found this review Helpful.
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  • 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!

    people found this review Helpful.
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