Oven-Fried Chicken

• 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

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.
3. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.
4. Whisk 1/2 cup yogurt and the mustard in a shallow bowl.
5. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat.
6. Place the chicken on the rack and mist with cooking spray.
7. Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken.
8. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.
9. Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl.
10. Serve the chicken and scallions with the sauce.
11. 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
12. Photograph by Antonis Achilleos

cooking spray, crispy rice cereal, bagel chips, extravirgin olive oil, hot paprika, kosher salt, yogurt, mustard, chicken, bunches scallions, ketchup

Taken from www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe2.html (may not work)