Yogurt Oven Fried Chicken

Preheat the oven to 425 degrees.

Yogurt oven fried chicken. Let cool for 5 to 10 minutes before serving. 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 coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Coat the chicken in the yogurt mixture.

Cover each piece thoroughly with bread crumbs and place in the baking dish. You might have some yogurt mixture left over. Arrange the chicken on a baking sheet. Oil should be at least 2 deep if needed add more oil.

Seal and shake to coat. Coat each chicken drumstick with the flour. One at a time dip the chicken pieces in the cracker mixture packing crumbs onto chicken. Place the chicken on the rack and mist with cooking.

Remove chicken from marinade and wipe off excess yogurt with your fingers. 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. Put the drumsticks on the oiled foil lined tray and bake in the oven for 45 minutes. Add the chicken pieces and coat thoroughly with the yogurt mixture.

Add the chicken pieces and turn to coat in marinade. Heat oil to 350 in a large heavy pot such as a dutch oven. Line a large baking pan with foil and coat with olive oil so the chicken doesn t stick to the foil. You can also liberally coat with cooking spray.

Add chicken and turn to coat. Dip chicken lightly in egg then dredge in flour mixture to coat well. Place a slice of butter over the large part of each chicken piece. Whisk 1 2 cup yogurt and the mustard in a shallow bowl.

Whisk together the yogurt mustard garlic 2 teaspoons of the salt and teaspoon of the black pepper. When the chicken is nice and golden remove from the oven and enjoy. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Cover and refrigerate 8 hours or overnight.

Place the flour in a separate bowl or on a plate. Refrigerate the chicken and let it brine marinate for at least 2 hours and up to 24 hours. Cover the bowl and refrigerate for at least 30 minutes or up to 12 hours. In a large bowl combine the greek yogurt mustard smoked paprika minced garlic salt and plenty of freshly cracked black pepper.