Crispy Yogurt Chicken
From: The Pioneer Woman
Chicken legs or thighs
2 cups plain yogurt
2-3 cloves garlic, minced
juice of one lemon
course (kosher salt)
2 cups Panko
Preheat oven to 350 degrees. Pour yogurt into a mixing bowl. Add the garlic and a small amount of parsley. Add the juice of one lemon. Mix to combine.
Rinse chicken and pat it dry. Sprinkle generously with coarse salt.
Place bread crumbs in a bowl. Sprinkle with more salt and stir to combine.
Butter your baking dish. Place chicken pieces one at a time into the yogurt mixture turning to coat thoroughly. Then roll in the chicken in the Panko. Place into your baking dish. Top each piece of chicken with a small slice of butter. Cover with foil and bake for 1 1/4 hours, removing the foil for the last 15 minutes of cooking.