Firm, tasty cleaned chicken thighs or drumsticks, with every one of the sides just shouts YUMMY to me, and feels like a genuine supper, rather than a burger, fries and a beverage.
Fresh, with an ideal outside layer, and delicious meat. This Oven Fried Chicken is my go-to. Ideal for family suppers, or conveying to a pot luckiness!
- For the Marinade
- 1 cup plain greek yogurt
- 1 Tbs Dijon mustard
- 2 cloves garlic minced
- 2 tsp kosher salt
- 1 tsp pepper
- 5-8 chicken pieces
- For the Crust
- 1/2 cup whole-wheat flour
- 1/4 cup flour
- 1 1/2 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp pepper
Directions
- Combine yogurt, mustard, garlic, 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 salt and 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 each piece until fully coated, then remove and shake off excess coating and place on an oiled rack set over a baking sheet.
- 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). It will take around 45-60 minute for thighs, around 30-35 for drumsticks
- Remove from oven, and allow to cool a little.
- Devour.
Read more our recipe spinach avocado chicken burgers #Paleo #recipe #lunch
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