Yogurt Oven Fried Chicken

Line a large baking pan with foil and coat with olive oil so the chicken doesn t stick to the foil.

Yogurt oven fried chicken.

Place the chicken on the rack and mist with cooking. Preheat the oven to 425 degrees. You might have some yogurt mixture left over. Coat the chicken in the yogurt mixture.

Directions in a large bowl or dish combine yogurt mustard and garlic. Remove chicken from marinade and wipe off excess yogurt with your fingers. Dip chicken lightly in egg then dredge in flour mixture to coat well. Add the chicken pieces and turn to coat in marinade.

Heat oil to 350 in a large heavy pot such as a dutch oven. Whisk 1 2 cup yogurt and the mustard in a shallow bowl. Add chicken and turn to coat. In a large bowl combine the greek yogurt mustard smoked paprika minced garlic salt and plenty of freshly cracked black pepper.

One at a time dip the chicken pieces in the cracker mixture packing crumbs onto chicken. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Let cool for 5 to 10 minutes before serving.

It s a good idea to check each individual piece of chicken to ensure it s been thoroughly coated. Coat each chicken drumstick with the flour. Whisk together the yogurt mustard garlic 2 teaspoons of the salt and teaspoon of the black pepper. Place the flour in a separate bowl or on a plate.

Add the chicken and turn to coat then transfer to the bag. Seal and shake to coat. Arrange the chicken on a baking sheet. In a large mixing bowl combine the chicken with yogurt brine and gently toss and massage everything together until the brine is evenly distributed throughout.

Refrigerate the chicken and let it brine marinate for at least 2 hours and up to 24 hours. Put the drumsticks on the oiled foil lined tray and bake in the oven for 45 minutes. You can also liberally coat with cooking spray. Oil should be at least 2 deep if needed add more oil.

Add the chicken pieces and coat thoroughly with the yogurt mixture. Cover and refrigerate 8 hours or overnight. Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours. Cover with foil and bake in a 350º oven for 1 to 1 hours removing the foil for the last 15 minutes of cooking.