Monday, January 5, 2009

Crispy Yogurt Chicken

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)
parsley, chopped
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.


Alissa said...

um. you liked this recipe?

i made it several months ago and we thought it was gross. sorry.

Jenny said...

We really liked the tang of the yogurt and the crispiness of the coating.