This recipe is our spin on old-fashioned crispy fried chicken, without the excess fat. We use chicken thighs as they retain their moisture during cooking. The secret to the crispy texture of this chicken is its longer cooking time and placement in the oven. To prevent sticking, don’t forget to spray a non-stick pan generously with olive oil cooking spray. The addition of spices and yogurt contribute a zesty tang to this flavorful and nutritious dish.
Ingredients
- Non-stick olive or canola oil cooking spray
- 6 skinless chicken thighs bone-in
- 1 cup plain nonfat yogurt
- 1 Ziploc type plastic bag
- 1 cup Italian style bread crumbs
- ½ cup all-purpose flour
- 2 Tbsp. BUENO® Special Reserve Chile Powder
- 1½ tsp. BUENO® Oregano crushed
- ½ tsp. BUENO® Ground Cumin
Servings: 3 oz. Servings
Units:
Instructions
- Preheat oven to 400º.
- Coat non-stick baking pan with a generous spray of olive or canola oil (to prevent chicken from sticking to pan).
- Place chicken in a bowl of ice water and set aside.
- Place yogurt in another bowl and set aside.
- In Ziploc bag, combine bread crumbs, flour, chile powder, oregano and cumin.
- Remove pieces of chicken from ice water one at a time and dip in yogurt, shaking out excess.
- Put each chicken piece in bag, seal or hold tightly and shake to coat chicken. Shake out excess.
- Transfer to baking sheet.
- Repeat process until all pieces are breaded.
- Spray the chicken lightly with non-stick spray.
- Place the baking pan on the bottom shelf of the oven and bake at 400º for 1 hour, turning the pieces every 20 minutes to ensure even browning.
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