Yogurt Oven Fried Chicken

Place the flour in a separate bowl or on a plate.

Yogurt oven fried chicken.

Refrigerate the chicken and let it brine marinate for at least 2 hours and up to 24 hours. Let cool for 5 to 10 minutes before serving. In a large bowl combine the greek yogurt mustard smoked paprika minced garlic salt and plenty of freshly cracked black pepper. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour.

Place a slice of butter over the large part of each chicken piece. Preheat the oven to 425 degrees. Coat the chicken in the yogurt mixture. Place the chicken on the rack and mist with cooking.

Add the chicken pieces and coat thoroughly with the yogurt mixture. Whisk 1 2 cup yogurt and the mustard in a shallow bowl. Directions in a large bowl or dish combine yogurt mustard and garlic. Add the chicken pieces and turn to coat in marinade.

Oil should be at least 2 deep if needed add more oil. One at a time dip the chicken pieces in the cracker mixture packing crumbs onto chicken. It s a good idea to check each individual piece of chicken to ensure it s been thoroughly coated. Remove chicken from marinade and wipe off excess yogurt with your fingers.

Arrange the chicken on a baking sheet. Cover and refrigerate 8 hours or overnight. Cover with foil and bake in a 350º oven for 1 to 1 hours removing the foil for the last 15 minutes of cooking. Coat each chicken drumstick with the flour.

Whisk together the yogurt mustard garlic 2 teaspoons of the salt and teaspoon of the black pepper. Add chicken and turn to coat. Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours. Dip chicken lightly in egg then dredge in flour mixture to coat well.

When the chicken is nice and golden remove from the oven and enjoy. You can also liberally coat with cooking spray. Put the drumsticks on the oiled foil lined tray and bake in the oven for 45 minutes. You might have some yogurt mixture left over.

Add the chicken and turn to coat then transfer to the bag. Heat oil to 350 in a large heavy pot such as a dutch oven. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Line a large baking pan with foil and coat with olive oil so the chicken doesn t stick to the foil.