Oven-Fried Chicken (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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
7. Photograph by Antonis Achilleos
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