Oven-Fried Chicken

Ingredients

• 1.3 cups rice cereal crispy
• 1 teaspoon dijon mustard 
• 4 servings harissa for the sauce
• 4 servings kosher salt and pepper freshly ground
• 5 teaspoons olive oil extra-virgin
• 0.8 teaspoon paprika hot
• 1.5 cups greek yogurt plain 2% ()
• 2 bunches scallions 
• 24 ounces chicken thighs bone-in skinless halved
• 2.3 cups melba toasts 

Equipment

• food processor
• bowl
• baking sheet
• oven
• whisk
• kitchen thermometer
• aluminum foil
• ziploc bags

Directions

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. Mix the remaining 1 cup yogurt and harissa to taste in a bowl.
10. Serve the chicken and scallions with the sauce.
11. Photograph by Antonis Achilleos