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My Son had asked me several times to make Fried Chicken for dinner, but the thought of filling a pan with oil and then having to dispose of the used grease was less than appealing to me. When I came across this recipe that yields moist, crispy, delicious, Fried Chicken-like results without the hot oil and mess, I was thrilled, and so were my kids.


oven fried chicken

1 cup Greek yogurt

1 tablespoon Dijon mustard

2 garlic cloves, minced

1 tablespoon salt, divided

1 teaspoon freshly ground black pepper

6 boneless, skinless chicken thighs

1/2 cup flour

2 teaspoon sweet paprika

1 teaspoon dried thyme

1 teaspoon baking powder

Whisk together yogurt, mustard, garlic, 2 teaspoons of salt and 1/2 teaspoon pepper. Add chicken pieces and turn to coat in marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.

Heat oven to 425F. Line a baking sheet with foil and lightly coat with cooking spray.

Place flour, paprika, thyme, baking powder, remaining 1 teaspoon of salt and 1/2 teaspoon black pepper in a large plastic bag. Remove chicken from marinade and place in flour mixture. Shake to coat and place on prepared baking sheet. Repeat with remaining chicken. Discard remaining marinade and seasoned coating.

Bake chicken until golden brown and a thermometer reads 160F, about 25 to 30 minutes.


Recipe adapted from Sams Club Health and Wellness, January/February 2014