This recipe for Yogurt Marinated Oven Fried Chicken Thighs may not be exactly like the fried chicken that has been cooked in boiling hot oil until it’s crispy and juicy, but it definitely is a lot easier, a lot healthier and super yummy and moist. I doubt you’ll be disappointed at the results.
YOGURT MARINATED OVEN FRIED CHICKEN THIGHS {PRINT THIS RECIPE}
3/4 cups 0% Greek yogurt
1/2 cup water
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1 tablespoon hot sauce
10-12 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups breadcrumbs (I used homemade sourdough breadcrumbs, but store bought works well too)
1 tablespoon olive oil
2 tablespoons chopped, fresh parsley for garnish
1/8 teaspoon sea salt (optional)
2 gallon size zip lock bags
-In a large bowl, whisk together the Greek yogurt and the water.
-Place the chicken thighs in a large zip lock bag.
-Add the thinned yogurt, Dijon mustard, hot sauce and crushed garlic to the chicken in the bag.
-Zip to close the bag and gently squish to thoroughly coat the chicken with the yogurt mixture.
-Allow the chicken to marinate at least 30 minutes in the fridge.
-Preheat your oven to 425 degrees.
-Prepare a baking sheet, included with a rack in the bottom to allow for air circulation for the chicken, sprayed with cooking spray (I like to cover my baking sheet with foil for easier clean-up).
-Place the bread crumbs in the second zip lock bag and add the salt and pepper. Close and shake to mix well.
-Take a few marinated chicken thighs out of the yogurt mixture (allow some of the yogurt to drip off so they’re not too wet) and place them in the bag with the bread crumbs.
-Seal the bag and shake to coat the chicken well with the bread crumbs.
-Place the crumb coated chicken thighs on the rack on the baking sheet.
-Proceed coating the remaining chicken with the breadcrumbs in the bag (if you have leftover breadcrumbs, sprinkle them evenly over the chicken.)
-Drizzle each chicken thigh with a little olive oil.
-Bake for approximately 25-30 minuets until the chicken is cooked through and is nicely golden in color.
-Garnish the chicken with chopped parsley and an additional light sprinkle of sea salt (optional).
-Serve and enjoy!
Until we eat again,
I'll bet these were wonderful, especially with the homemade sourdough bread crumbs.
All of your recipes always look so comforting! This one especially!!
Can you use boneless skinless breasts?
Yes, but you’ll have to adjust your cooking time a bit. It will depend on how big the chicken breasts are, but as long as you cook it until the juices run clear and it is no longer pink in the center you’ll be just fine. Great question. Thanks for asking, Hazel!
Renee