Oven-fried chicken

Food Network

Serves: 4

  • 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

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.

*Chef’s note: A tasty, guilt-free way to enjoy “fried” chicken! This recipe always takes longer than it says, for me. I used bagel chips and Chex rice cereal, and I didn’t have a food processor. Using a Ziploc and rolling over it with a rolling pin to crush the cereal works fine, and I’m sure a meat pounder would, too. I think I like this better than my similar post of unfried chicken.

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