Oven-Fried Chicken
You can never have too many main course recipes, so give Oven-Fried Chicken Head to the store and pick up chicken thighs, scallions, paprika, and a few other things to make it today. To use up the plain greek yogurt you could follow this main course with the Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
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.
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