Friday, October 31, 2008

Crispy Yogurt Chicken

So I regularly read a food blog called Pioneer Woman Cooks. You really need to check her blog out. It is amazing. But anyway... I have seen this recipe floating around for a long time and it originated from here. It has gotten rave reviews on a cooking board I frequent so I decided it was time to try it. Overall, it was good. I used chicken legs which was the downfall for us. I try and I try to broaden our food horizon... but John and I are just creatures of habit. We don't like meat on bones, we don't like dark meat, etc. So WHY I though we would like chicken legs, I don't know. Well... we loved the breading and the recipe in general. It was just the darn dark meat that didn't mesh well with us. I think most people would love it with the legs though because it has a fried chicken taste and appeal to it, and I always think of chicken legs when I think of fried chicken! I will try this recipe again using chicken breasts though because the breading was delicious.

Chicken legs
2 cups plain, unflavored yogurt
2-3 cloves of garlic
The juice of one lemon (omitted by accident- it would be great in there!)
Parsley (I used 1 tbsp of dried but fresh would be better)
2 cups panko bread crumbs
salt and pepper to taste

Preheat the oven to 350.

In one bowl, combine the minced garlic, parsley, yogurt, and lemon juice. In a separate bowl, pour in the panko. Season the panko with salt.

Using tongs, dip the chicken in the yogurt mixture, then the panko. Place in a greased baking dish. Repeat until all chicken is done.

Next, place a small slab of butter over each chicken leg. This helps to hold in the moisture so don't skip this step!

Bake covered for 1-1 1/4 hours at 350. For the last 15 minutes uncover the chicken to brown the top.

1 comment:

  1. Yeah, definitely not a fan of dark meat but I am looking forward to trying the breading on some cutlets.