If traditional fried chicken is a family favorite in your house, try this healthier take. Oven-"fried" chicken is still nice and crisp, but with less fat. And because it’s made in the oven instead of fried on the stovetop (which requires constant supervision), it gives you more time for dinner prep.
|1 1/3 cup||crispy rice cereal|
|2 1/4 cups||bagels chips or melba toasts|
|5 teaspoons||extra-virgin olive oil|
|3/4 teaspoon||hot paprika|
|kosher salt and freshly ground pepper|
|1 1/2 cup||plain greek yogurt (2%)|
|1 teaspoon||dijon mustard|
|4||skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)|
|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.
Photograph by Antonis Achilleos