Oven-Fried Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 369
- Total Fat
- 13 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 86 milligrams
- Sodium
- 1,274 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 30 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
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.