Oven Freid Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 cup plain yogurt1 Tbsp. Dijon mustard2 garlic cloves, minced1 Tbsp. kosher salt, divided1 tsp. ground black pepper4 chicken legs, skin removed3 chicken thighs, skin removedNonstick cooking spray1/2 cup flour1 1/2 tsp. paprika1 tsp. dried thyme1 tsp. baking powder
1. Whisk together yogurt, mustard, garlic, 2 tsp. salt and 1/2 tsp. pepper. Add chicken pieces and turn to coat in marinade. Cover bowl and refrigerate for at least 30 min., up to 12 hours.
2. Preheat oven to 425. Line rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick spray.
3. Place flour, paprika, thyme, baking powder, remaining salt and 1/2 tsp. black pepper in a large plastic bag. Remove chicken from marinade, shake of excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Discard remaining marinade and seasoned coating.
4. Lightly coat chicken with cooking spray and bake until golden brown and thermometer reads 160F. 50-60 minutes.
Serving Size: 4 Servings
2. Preheat oven to 425. Line rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick spray.
3. Place flour, paprika, thyme, baking powder, remaining salt and 1/2 tsp. black pepper in a large plastic bag. Remove chicken from marinade, shake of excess and place in flour mixture. Shake to coat, shake off excess coating and place on prepared rack. Discard remaining marinade and seasoned coating.
4. Lightly coat chicken with cooking spray and bake until golden brown and thermometer reads 160F. 50-60 minutes.
Serving Size: 4 Servings
Nutritional Info Amount Per Serving
- Calories: 286.0
- Total Fat: 6.7 g
- Cholesterol: 102.5 mg
- Sodium: 2,144.6 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.0 g
- Protein: 31.6 g
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