Where I live you often see broasted chicken on the menu at area restaurants on Sundays. When Kylee posted her recipe for oven fried chicken from Cobani a few weeks ago I knew I had to give it a try. I am team chicken breast, but Ron is team thigh and I knew he would love these. I always think of fried chicken being so messy to make I always shy away from making it. This recipe is so wonderfully easy with little mess- perfect! I love that the recipe lightens up the chicken even further by using greek yogurt over buttermilk. I was so pleasantly surprised how crispy the chicken skin got! Ron, Kellen and I devoured this chicken, and the leftovers were delicious as well. I sent two thighs to my mom’s house when she was watching Kellen and the little bugger ate both thighs! Thank you Kylee for a delicious recipe that rivals any of its buttermilk and oil rich counterparts!
Tonight my friend Emily is coming of for tacos and a little SVU. I miss Elliot Stabler. We were talking the other day and what do you think about a Benson/Stabler birthday for Kellen?? Screw the farm theme….
1 Cup non fat plain greek yogurt
1 Tbsp Dijon mustard
1/2 tsp garlic powder
2 1/2 tsp 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 (skin on, bone-in)
½ C all purpose flour
1 ½ tsp smoked paprika (recipe calls for sweet, but I only had smoked)
1 tsp dried thyme
1 tsp baking powder
Whisk together yogurt, mustard, garlic powder, 2 tsp salt and ½ tsp pepper in a bowl. Pour mixture in to a resealable bag. Add chicken pieces and turn to coat. Zip the bag closed, and refrigerate for at least 2 hours, up to 12 hours (I did 9 hours).
Preheat oven to 425°F
Line a rimmed baking 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 resealable 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 (lightly brush) chicken with olive oil. Bake 45-60 minutes until golden brown and the internal tempurature reads 160°F in the thickest part of the meat.