total 1 day
|1/2 cup ||plain lowfat yogurt|
|3 tbsp. ||dijon mustard|
|3/4 tsp. ||Tabasco|
|1/2 tsp. ||salt|
|3 to 3-1/2 lbs. ||chicken pieces, rinsed and patted dry|
|2-1/2 cup ||dry bread crumbs|
|1-1/2 tsp. ||salt|
|1/2 to 3/4 tsp. ||creole seasoning|
|1/4 tsp. ||cayenne pepper|
|2 tbsp. ||olive oil|
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In a bowl, stir together yogurt, mustard, Tabasco and salt. Pour into a large zip top bag, add chicken and marinate 24 hours. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. heat oven to 400°F (375°F for boneless). In a medium bowl, combine bread crumbs, the salt and spices. Roll each piece of chicken in the crumb mixture. Place chicken in prepared pan and drizzle with olive oil. Bake 50 minutes to 1 hour (30-35 minutes for boneless) until golden brown and juices run clear.
This is the absolute best oven fried chicken I've ever made, and I've tried quite a few. My husband went crazy for this one, and requested that I make it all the time. Marinating in plain yogurt keeps the chicken extremely tender and juicy. Total time includes 24 hour marinating time.
chicken, deviled chicken, main courses