Wednesday, December 16, 2009

Oven Fried Chicken

What can I say? Crispy skin, juicy meat. Yummy Chicken. You can use any chicken pieces you like for this recipe. I usually use thighs, but my store was out this time, so I used leg quarters instead, with great results!

Oven Fried Chicken

For the Marinade:

6-8 Ounces Plain Yogurt (any fat content will do)
1 Tbsp Dijon Mustard
1 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
Black Pepper to Taste
Chicken Pieces (I cooked 3 leg quarters this time and there was a lot of marinade to spare, you could probably squeeze a whole cut up chicken into this marinade.)

Stir together everything but the chicken in a shallow bowl suitable for holding all of your chicken pieces. Add the chicken and turn to coat completely with the marinade. Cover and refrigerate for about 4 hours.

Preheat Oven to 375

For the breading:

1/3 Cup Flour
2/3 Cup Dry Breadcrumbs
1/2 tsp Salt
1/2 tsp Dried Thyme
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1-1 1/2 tsp Paprika

Combine all of the breading ingredients in a plastic bag or a shallow dish. Remove the chicken from the marinade and get off as much excess as you can. Add the piece to the bag or the dish, and coat completely with the breading. Move to a rack inside a baking sheet. Continue until all chicken pieces are coated. Put in the preheated oven and bake until cooked through and nicely browned, 40-60 minutes.

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