There are possible cheats, but try it this way and you will be happy you did.
Rating: 5 forks out of 5
Click on "Read More" to follow the instructions.
*Note removed ingredients are not in in bold
6 skinless, bone-in chicken thighs or halved bone in breasts
1 1/3 cups 1 cup Rice Krispies
2 1/4 cups bagel chips or Melba toasts
2 cups plain bagel chips crushed
3/4 teaspoons paprika
1/2 cup plain Greek yogurt 1/2 cup plain fat free Greek yogurt
1 teaspoon 1 1/2 teaspoons dijon mustard
2 bunches a few scallions
2 teaspoons salt
2 teaspoons pepper
+ 1/2 teaspoons cayenne pepper
+ 1/4 teaspoon garlic powder
+ dash of hot sauce (any is fine if you like a kick)
Directions the way I do it
Preheat oven to 475°
Grind your bagel chips and Krispies in a food processor along with your salt and pepper(s), paprika and garlic powder. Throw the crumbs into a large Ziploc bag and add 3 teaspoons of olive oil. Mix your yogurt, mustard and hot sauce in a small bowl. Run
your chicken pieces through the mixture and them to your crumby Ziploc bag. Shake 'till all pieces are coated well with the crumbs.
You may have to skin your chick which is gross but makes this dish so much less fattening.
Spray a cooking rack (preferably a drip tray with slats that comes as a two piece kitchen staple) with vegetable spray and lay your pieces on it. Add some of the scallions (whole) and spray with more vegetable spray.
*If you don't have a "two piece kitchen staple", I have no idea what it is called, it won't be the worst to put it on a foil lined cookie sheet though the bottoms may not come out as crunchy. Bake 35 minutes.
I use non-fat yogurt.
I add some spices to by coating and hot sauce to my yogurt adhesive so it has some bite to the outcome.
I mess with some of the amounts in the original recipe to guarantee everything gets coated.
Use already made breadcrumbs (be advised, while it is quicker, it will be higher in sodium)
This recipe itself (before I messed with it) is truly awesome. It takes out the eggs that are typically used to bind poultry with a coating. It is also a dish that substitutes deep frying chicken. To do this and keep it crunchy is just terrific in my book. Typical fried chicken also has one retain the skins. Not here: less fattening.
This recipe is available in the CrOOK BOOK