Try this new twist on an old, traditional recipe. With a quick or overnight marinade, this oven-fried chicken is simple and flavorful.
1 cup nonfat plain Greek yogurt
1 tbsp. Dijon mustard
2 garlic cloves, minced
1 tbsp. kosher salt, divided
1 tsp. ground black pepper, divided
4 chicken legs, skin removed
4 chicken thighs, skin removed
1/2 cup whole-wheat flour
1 1/2 tsp. sweet paprika
1 tsp. dried thyme
1 tsp. baking powder
- In large bowl, whisk together yogurt, mustard, garlic, 2 tsp. salt and 1/2 tsp. pepper. Add chicken pieces; turn to coat in marinade. Cover and refrigerate at least 30 min. or up to 12 hrs.
- Preheat oven to 425°F. Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.
- In large plastic bag, combine flour, paprika, thyme, baking powder and remaining 1 tsp. salt and 1/2 tsp. pepper. Remove chicken from marinade; shake off excess and add a few pieces at a time to flour mixture. Shake to coat, shaking off excess flour.
- Place chicken on prepared rack. Lightly coat with nonstick cooking spray. Bake 50 to 60 min. until golden brown and internal temperature reaches 160°F.