Oven Fried Chicken
Ingredients
For the Marinade
- 1 cup plain greek yogurt
- 1 Tbs Dijon mustard
- 2 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp pepper
- 5-8 chicken pieces
For the Crust
- 1/2 cup whole-wheat flour
- 1/4 cup flour
- 1 1/2 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp pepper
Directions
-
Combine yogurt, mustard, garlic, pepper in a bowl, add mixture to a Ziploc bag. Add chicken pieces and turn to coat.
-
Zip the bag closed, and refrigerate for at least 30 minutes, up to 12 hours.
-
Preheat oven to 425°F
-
Line a rimmed baking/cookie sheet with foil, add a wire rack and spray with olive oil (lightly)
-
Blend together the flour, paprika, thyme, baking powder salt and pepper in a large Ziploc bag.
-
Take the chicken out of the marinade bag, shake off excess marinade, and add a piece to the flour bag.
-
Shake each piece until fully coated, then remove and shake off excess coating and place on an oiled rack set over a baking sheet.
-
Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.
-
Lightly spray chicken with olive oil (using a mister) and bake until golden brown and when you get a reading of 160°F on a digital thermometer (test the thickest part of the meat). It will take around 45-60 minute for thighs, around 30-35 for drumsticks
-
Remove from oven, and allow to cool a little.
-
Devour.