PW’s Crispy Yogurt Chicken
I had some chicken in the freezer that needed to get used up. I’m submitting this for Deep Freeze II. It’s a great blogging event that encourages everyone to look into your freezer and make a meal out of what you find. Most of the ingredients for this meal came from my freezer. I keep garlic, chopped basil and chopped cilantro in the freezer. These are all in the form of store-bought ice-cube-like trays that I found at Trader Joes. They’re a life saver in a pinch and taste just like the real thing. The garlic is so much more fragrant than the jarred stuff (Hubby refuses to use the jarred garlic).
When I mixed up the yogurt mixture it smelled so good I wanted to eat a big dollop on a cracker. I bumped up the garlic as usual. The leftover yogurt would have been perfect for dipping our black-bean sweet-potato fritters into. Unfortunatly, I forgot to set some aside before I started dredging the chicken in the yogurt. Grr. I was so mad!
The chicken I had was boneless skinless breasts. So I cut them into cutlet sizes and went from there. These didn’t turn out that crispy (especially compared to what PW got). I guess you need the skin for that? I’ll definitely make these again with some skin-on chicken. Please excuse the quality of the photo. This was a late dinner for us and all the natural light was gone…
Crispy Yogurt Chicken – from the Pioneer Woman
Chicken legs
2 cups Plain, unflavored yogurt
2-3 garlic cloves
parsley – I used cilantro
juice of 1 lemon
salt
butter
~2 cups Panko bread crumbs
(I rewrote the instructions here, see the PW site for original instructions)
Pour 2 cups yogurt into a bowl. Add the minced garlic and parsley. Mix well. Add the lemon juice and mix to combine.
Rinse and pat the chicken dry. Sprinkle with kosher salt.
In another bowl, place the bread crumbs. Stir in some salt.
Butter a baking dish. With a pair of tongs place the chicken into the yogurt one piece at a time. Turn over to coat thoroughly. Then roll the chicken in the bread crumbs. Cover with crumbs and place in baking dish.
Finally, place a slice of butter over the large part of each chicken piece. Cover with foil and bake at 350 for ~1 hour. Take the foil off for the last 15 minutes. When chicken is golden, remove and enjoy.
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. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s