Crispy Chicken again
I made The Pioneer Woman’s Crispy Yogurt Chicken a while ago and it didn’t turn out crispy. Tasty? Yes. Crisy? Not at all. The coating was pretty mushy actually. I was determined to make it work though because I had heard so many good things about this chicken.
I saw this recipe come through my Google Reader and I thought it might be the answer to my hopes about the crispy chicken. Just to be safe, I also used chicken legs with the skin on instead of skinless breasts. And all the hard work paid off. This chicken was perfectly crispy and as tasty as the previous mushy incarnation. I’ll definitely make this again.
Crispy Chicken – adapted from PW and Mrs Sac’s Purple Kitchen
Chicken parts of your choice – I used legs with the skin on
1-2 cups fat free plain yogurt – I used Fat Free Greek yogurt
3-4 cloves garlic, minced
Lots of cilantrojuice of one lemon
2 cups of Rice Krispies or something rice based and puffy – I used Rice Krispies
1 cup bread crumbs – I used panko bread crumbs
Salt & Pepper
Cayenne Pepper – I omitted
Mix the yogurt, garlic, cilantro, and lemon together and toss your chicken with it to get it all coated. Let marinate for several hours (but if you have no time, you can skip the marinating and just move on to breading).
Crush the cereal in a food processor or blender (I just threw them in a plastic bag and crushed with my hands). When you have crumbs, add the bread crumbs and season with salt, pepper & cayenne to taste. If you’re out of cereal or crumbs, you can use all of one or the other, but the combo is nice and I really love the texture of the cereal in the final product so I’d be more inclined to use all cereal.
Roll the chicken in the coating and get a good thick coating on each piece. Place the pieces on a baking sheet lined with foil. ISpray your regular foil with cooking spray. Spray the tops of the chicken lightly with cooking spray or an olive oil mister.
Bake at 350 until cooked through and the coating is browned and crisp, about an hour for bone-in pieces, 30-45 minutes for boneless.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is brilliant. What an informative post! I need to use my crockpot more often… poor thing is so ignored.
This is brilliant. What an informative post! I need to use my crockpot more often… poor thing is so ignored.
I love my crockpot. Most people think they should only be used in the winter, but I love using mine in the summertime because then your kitchen doesn’t get hot and you still have a hot meal ready when you get home from work!
I have been in love with Stephanie O’Dea’s crockpot blog for a few years now and cook from it all the time. It was so exciting to see that you were linking back to her in this post – it’s like the corners of my culinary universe have collided into deliciousness! I highly recommend Stephanie’s blog and book for those who are looking to utilize the crockpot more often.
I’ve always wanted to make a chicken stock like this. (I thought that chicken broth involved the chicken meat while the stock involves the carcass. I could be wrong since I just started cooking over a year ago.) Anyway, thanks for sharing this recipe!
I’m excited to try this recipe. I love homemade soup and love your idea omn how to freeze it!!