I don't like deep frying. It scares me. Like Pixie, I suffer from F.O.F., or Fear of Frying.
I'm afraid of burning myself or the food, or worse--my kitchen! I know, it's silly. I do fry egg rolls (will post about those sometime!), but only in a little oil. Deep frying with all of that oil is just something I'm not comfortable with.
This is only one reason why this recipe is so damn perfect. Need more? It's easy, cheap, and deeeliciously lip-smacking and finger-licking good! It's so funny...my husband doesn't just eat it, he inhales it! He gets so happy when he knows I'm making it, because it's one of his favorites.
I usually use chicken thighs for this, because we don't really like drumsticks very much. You could do breasts, too, if you like. I'm sure it's good with boneless, too, just watch cooking times. So the chicken marinates in a mixture of plain yogurt, Dijon mustard, hot sauce (like Tabasco or Frank's) and a bit of creole seasoning and salt. I like to let it soak in this mixture for at least 24 hours. If you've never tried chicken soaked in yogurt before, you're in for a real treat. It's moist, tender and juicy! And unlike liquidy marinades that get left behind when you take the chicken out for cooking, this yogurt one sticks to the chicken and you don't lose half the flavor.
This is adapted from The Working Family's Cookbook, by Irena Chalmers. And not only is it good hot, but ooooh, when it's cold? Coveted leftovers. And think "picnic basket food!" Pack some of this for your next picnic and you'll have Aunt Nancy knocking out Uncle Bob to get his piece of fried chicken. (Names changed to protect the innocent.) (Sorry, couldn't protect the chicken.) (Or Uncle Bob, for that matter. Aunt Nancy is one tough lady.)
Finger-Lickin' Oven Fried Chicken
2 (6 oz) containers plain lowfat yogurt (or Greek yogurt, if you can find it)
3 TBSP Dijon mustard
3/4 tsp Tabasco (or other hot sauce)
1/2 tsp salt
3 - 3 1/2 pounds chicken pieces, rinsed and patted dry
2 1/2 cups dry bread crumbs
1 1/2 tsp salt
1/2 - 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 Tbs olive oil
1. In a bowl, stir together yogurt, mustard, Tabasco, a few good pinches of creole seasoning, and salt. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.
2. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Heat oven to 400° (375° for boneless).
3. In a medium bowl, combine bread crumbs, the salt and creole seasoning.
4. Roll each piece of chicken in the crumb mixture.
5. Place chicken in prepared pan and drizzle with olive oil.
6. Bake 50 minutes to one hour (30-35 minutes for boneless) until golden brown and juices run clear.
Creole Seasoning
2- 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs freshly ground black pepper
1 Tbs onion powder
1 Tbs cayenne
1 Tbs dried oregano
1 Tbs dried thyme
Mix and store in an airtight container.
