Welcome to the South and nothing says it better then a “Southern Dinner”! I know what yall are thinking, sometimes southern cooking can be a little on the unhealthy side…thanks to all the butter and deep frying…well let’s try something different!
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
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.
Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.
Of course wouldn’t you love to have mashed potatoes or mac and cheese…well skip all the extra carbs and do something like a sauteed green bean with a little olive oil and finely chopped onion or steamed broccoli, lightly seasoned with salt and pepper and a little dab of butter. Youcan have your down home favorites without busting the daily calorie count in one meal!
Let me know what you think!