The chicken is so good, smells delicious while it is baking, and the kids love it because it’s crunchy. A highlight is the scallions roasted along with the chicken as it bakes. The middle of these crispy scallions fall right out and makes for a yummy bite with the chicken.
I’m going to write the recipe the way I make it. The original recipe suggests serving it with a spicy yogurt sauce. We skipped it the first time we made this and didn’t miss a thing. I tried the sauce last night and really preferred the chicken without the sauce. The sauce only added a flat dimension. The recipe calls for bone it chicken, which makes the experience more like eating traditional fried chicken. Last night I tried boneless, skinless thighs to eliminate the calories of the skin easily. The thick yogurt sauce used to coat the chicken keeps the breading on nicely and was a good substitution.
Oven Fried Chicken
Adapted from Food Network Magazine
check out my notes in ().
1 1/3 crispy rice cereal
2 ¼ bagel chips
5 tsp olive oil, divided
¾ tsp smoked paprika
Salt and pepper
½ cup Greek yogurt
1 tsp Dijon mustard
4 boneless, skinless thighs
3 or 4 scallions (local)
Preheat the oven to 475 degrees. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray. (I love this rack method, it makes the chicken crunchy all around.)
Finely grind the cereal and bagel chips in a food processor and transfer to a bowl suitable for breading the chicken. Add 3 tsp olive oil, paprika, 1 tsp salt and pepper.
Whisk ½ cup yogurt and mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the cereal/bagel mixture for breading. Place the chicken on the rack and mist with cooking spray. (This is important because the baking time required to cook the chicken can burn the breading and the cooking spray prevents this from happening.)
Toss the scallions with the remaining 2 tsp of olive oil and place amongst and on top of the chicken. Bake until the chicken is crisp and a thermometer in the thickest part registers 160 degrees, about 30 minutes.