Oven-Fried Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

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.

Nutrition

• Calories: 369
• Total Fat: 13 g
• Saturated Fat: 3 g
• Cholesterol: 86 mg
• Sodium: 1,274 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Protein: 30 g