I do love me some fried chicken. I regularly try and get others in the family to agree to the chicken place near our house whenever takeout decisions come up. Crispy, flavorful skinned chicken thighs, with all the sides just screams YUMMY to me, and feels like a real meal, instead of a burger, fries and a drink.
I served these little lovelies with mac & cheese, biscuits, homemade coleslaw, and threw some wedges in the oven too. Because who doesn't need more carbs in their life? Clearly I need to work on the "balance" in a meal... mmhmm.
This recipe isn't the traditional buttermilk brined chicken that we are all well versed in, and instead uses a non fat greek yogurt and spices to marinate the chicken in first, then a whole wheat flour and spices crust. Then baked, not fried.
We loved this, and will absolutely be making it again. And again. I think next time I need a dish for a potluck, I'll just do a big batch of these, and claim my crown as "Queen of the good dish bringers" There probably isn't a crown for that, but there totally should be.
ONTO THE RECIPE!
Source: Adapted from http://www.chobani.com/
OVEN FRIED CHICKEN
- 1 Cup non fat plain greek yogurt
- 1 Tbsp Dijon mustard
- 2 garlic cloves, minced
- 2.5 tsp kosher salt (divided – 2 tsp for marinade, ½ tsp for flour mix)
- 1 tsp ground black pepper (divided – ½ tsp for marinade, ½ tsp for flour mix)
- 8 chicken thighs
- ½ C whole-wheat flour
- 1 ½ tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp baking powder
- Combine yogurt, mustard, garlic, 2 t salt and ½ t black pepper in a bowl, add mixture to a Ziploc bag. Add chicken pieces and turn to coat. Zip the bag closed, and refrigerate for at least 30 minutes, up to 12 hours.
- Preheat oven to 425°F
- Line a rimmed baking/cookie sheet with foil, add a wire rack and spray with olive oil (lightly)
- Blend together the flour, paprika, thyme, baking powder, remaining ½ tsp salt and remaining ½ tsp pepper in a large Ziploc bag.
- Take the chicken out of the marinade bag, shake off excess marinade, and add a piece to the flour bag.
- Shake, the remove and shake off excess coating and place on prepared rack.
- Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.
- Lightly spray chicken with olive oil (using a mister) and bake until golden brown and when you get a reading of 160°F on a digital thermometer (test the thickest part of the meat). Should take around 45-60 minutes.