Oven-Fried Chicken

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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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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.

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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!

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I'm a novice cook and this recipe turned out perfectly--better than the picture! I substituted garlic parmesean pita chips for the bagel crisps and it had great flavor. I also used honey dijon mustard. The chicken was super juicy. Agree with the rest of the comments about the scallions--totally burnt to a crisp. I also substituted the harissa/ketchup for honey dijon mustard and asian chile sauce in the dip and it made a great dip for both the chicken and the fresh veggies (cucumbers and carrots that I paired the dish with. I think this will be my new Super Bowl dip! I'm a fan of Greek yogurt, so this recipe was perfect for me!

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This recipe is very easy to make. The chicken is moist and has a great flavor.

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This chicken is so moist and delicious. The greek yogurt is a neat trick. I've made it a few times now and I skip the scallions because they tend to burn and it tastes great without them.

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Love this recipe, and have made it twice. The bagel chips give it the most perfect crunch! Take a look at how mine turned out at chubsandsmalls(dotblogspot(dotcom/2011/11/oven-fried-chicken(dothtml

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My husband and I loved it! The chicken was so moist and tender, we didn't need a knife. I substituted special K flakes and Italian bread crumbs for the breading (out of necessity, added some chili powder for a kick - and it worked great. I also had overly crispy scallions, so I would probably put them in later in the cooking period. Used fat free Greek yogurt, which still had good flavor, but made me feel even better about the healthy factor. Yum!

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My family (even the kids loved this chicken! I did change it up a bit and used boneless, skinless chicken breast. I also doubled the dijon mustard and used roasted garlic flavored melba toast. I would also recommend adding the scallions half way through the cooking process so they aren't so crispy. All in all, it is one of our favorite dishes now.

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This recipe is incredible. The chicken tasted exactly like fried chicken, except I didn't have to feel guilty for eating it! I've made it a few times and found that placing the chicken on a backers rack in the oven keeps all sides of the outside crispy while keeping the inside tender. Also, the scallions aren't really necessary so if you dont' have any, don't sweat it.