Crispy Yogurt Chicken

I love baked chicken, but the problem I have is getting it crispy on both sides. Makes frying seem so much better, even though I’ve never fried chicken.

When I saw this recipe, I was very interested. I thought, wow, I bet the yogurt lends some moisture and the lemon might tenderize the meat a little while baking. After seeing many raving reviews on this recipe, I decided to go for it and try it! My local Albertson’s had boneless, skinless breasts at $1.68/lb too!

Crispy Yogurt Chicken
Source: The Pioneer Woman

Ingredients:

  • Chicken breasts (we used 3 chicken breasts which I split in half)
  • 2 cups plain, unflavored yogurt (we used fat free)
  • 2-3 cloves garlic
  • Parsley (I was cheap and used dried but PW recommended fresh)
  • The juice of one lemon
  • Salt
  • Butter
  • 2 cups (approx.) Panko Bread Crumbs

Directions:

  • Begin by pouring 2 cups of plain yogurt into a mixing bowl. Peel and mince a couple cloves of garlic and add them to the yogurt. Next, chop up a small amount of fresh parsley and add to the yogurt as well. To this, add the juice of one lemon. Mix together to combine.
  • Rinse your chicken and pat it dry. Then, give it a nice sprinkling of salt.
  • In another bowl, place the panko crumbs. Add a little salt and stir together.
  • Butter a baking dish. (I used parchment to save calories). Place the chicken, one piece at a time into the yogurt mixture, thoroughly coating it. Then, roll the chicken in the panko. Cover each piece with bread crumbs and place in the baking dish.
  • Finally, place a slice of butter over the large part of each chicken piece.


I ended up double buttering some pieces because they were so large (though I split the breasts).

  • Cover with foil and bake in a 350 degree oven for 1 – 1 1/4 hours, removing the foil for the last 15 minutes of cooking. When the chicken is nice and golden, remove from the oven and enjoy!

POINTS*: 6 (We didn’t use all the panko and yogurt so I estimated a little bit less used for a more accurate POINTS value)

This really was crispy chicken on both sides! Just look at that color!

However, I will say, this lacked some kick in it. Next time, I’ll add a little hot sauce and Tony’s to the yogurt mixture to make it a little more Louisianian. We will definitely make this again!

I ended up making onion soup potatoes, and rebaking the leftover green bean casserole and garlic bread to complete the meal!

Comments

  1. I have had this on my list of things to make for weeks now! I am going to try to make it this week.

  2. I’m glad you like my blog…yours is great too! Thanks for leaving a comment and leading me to your site.

  3. This looks sooo good! I bought Panko crumbs a while back and didn’t know what to do with them. I will definitely try this recipe. Thanks!

  4. One way that I get food crispy on both sides is by cooking it on a cooling rack over the baking sheet. The hot air cooks both sides then. I got that trick from America’s Test Kitchen/Cook’s Illustrated. I’m going to make this–it looks great!!

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