Yogurt Oven Fried Chicken

Directions in a large bowl or dish combine yogurt mustard and garlic.

Yogurt oven fried chicken.

When the chicken is nice and golden remove from the oven and enjoy. Put the drumsticks on the oiled foil lined tray and bake in the oven for 45 minutes. Oil should be at least 2 deep if needed add more oil. Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine.

Whisk together the yogurt mustard garlic 2 teaspoons of the salt and teaspoon of the black pepper. In a large bowl combine the greek yogurt mustard smoked paprika minced garlic salt and plenty of freshly cracked black pepper. Let cool for 5 to 10 minutes before serving. Cover and refrigerate 8 hours or overnight.

Add chicken and turn to coat. Whisk 1 2 cup yogurt and the mustard in a shallow bowl. Add the chicken pieces and coat thoroughly with the yogurt mixture. Coat each chicken drumstick with the flour.

Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Heat oil to 350 in a large heavy pot such as a dutch oven. Dip chicken lightly in egg then dredge in flour mixture to coat well.

Cover each piece thoroughly with bread crumbs and place in the baking dish. 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. Coat the chicken in the yogurt mixture. You might have some yogurt mixture left over.

Arrange the chicken on a baking sheet. Refrigerate the chicken and let it brine marinate for at least 2 hours and up to 24 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. Place a slice of butter over the large part of each chicken piece.

It s a good idea to check each individual piece of chicken to ensure it s been thoroughly coated. Line a large baking pan with foil and coat with olive oil so the chicken doesn t stick to the foil. Preheat the oven to 425 degrees. One at a time dip the chicken pieces in the cracker mixture packing crumbs onto chicken.

Place the flour in a separate bowl or on a plate. Add the chicken and turn to coat then transfer to the bag. Remove chicken from marinade and wipe off excess yogurt with your fingers. Seal and shake to coat.