Baked Crispy Southern-Style Chicken
INGREDIENTS
- Cooking Time: 35-40
- Servings: 6
- 1/4 teaspoon paprika
- 1 garlic clove, minced
- 1 bay leaf, crumbled
- 2 tablespoons honey
- 1/2 teaspoon crushed dried thyme
- 1/4 teaspoon cayenne
- 1/2 teaspoon kosher or table salt
- 2 cups nonfat yogurt, plain
- 3 whole skinless, boneless chicken breasts, halved
- 1/2 cup all purpose flour
- 1 cup panko bread crumbs (available in Asian and gourmet supermarkets)
- 1/2 teaspoon dried parsley flakes
- 1 egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- oil spray
DIRECTIONS
- Combine paprika, garlic, bay leaf, honey, thyme, cayenne and salt.
- Add yogurt to the spice mixture and mix well.
- Coat the chicken with the yogurt mixture and lie flat in a baking dish.
- Refrigerate for up to 2 hours.
- Combine flour, bread crumbs, and dried parsley in a large shallow dish.
- Beat the egg, baking powder and baking soda in a large shallow bowl.
- Shake off excess yogurt marinade from the chicken breast and drop in the egg mixture, allowing excess egg to drip off, then coat pieces in flour again.
- Place the chicken breast on a baking sheet that has been sprayed with canola oil or lightly coated with canola oil.
- Spray the top of the chicken breast with oil.
- Bake at 400 degrees for 35-40 minutes until done.