Oven Fried Chicken Breasts are a Quick and Easy Dinner

September 14, 2014

No one denies the deliciousness of a piece of fried chicken; the juicy, tender meat against the the crispy crust is absolute perfection.  Unfortunately, traditional fried chicken can be quite a production and would not be filed under quick and easy cooking.  However, oven fried chicken is a different story.  It allows you to satisfy your craving for this classic comfort food without much effort.  The trick to getting a crispy crust is to elevate the chicken so that the heat can circulate around the meat.  The easiest  way to do this is placing an oven rack on a baking sheet. This recipe for oven fried chicken can be made any night of the week and served with your favorite side dishes. 

Oven Fried Chicken 

Olive oil cooking spray
1 1/3 cups crispy rice cereal
2 1/4 cups corn cereal
3 teaspoons extra-virgin olive oil
3/4 teaspoon paprika
Kosher salt and freshly ground pepper to taste
1/2 cups plain Greek yogurt
1 teaspoon Dijon mustard
4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)

Preheat the oven to 475 degrees F. Line a baking sheet with foil and place a baking rack on top.   Generously coat the rack with cooking spray.

In a food processor, grind the rice cereal and corn cereal into fine crumbs and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika salt, and pepper to taste and toss.

Whisk Greek yogurt and the mustard in a shallow bowl. Add the chicken and toss to coat.  Transfer the chicken to the resealable bag and shake to coat.

Place the chicken on the rack and mist with cooking spray. Bake the chicken for about 30 minutes until it's crisp and a thermometer inserted into the thickest part reads 160 degrees F.

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