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.

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9 Responses to “Bourbon Orange Coriander BBQ Sauce”

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    1
    Ashley Bee (Quarter Life Crisis Cuisine) — June 28, 2013 at 7:25 am

    I just picked up some country style ribs, and I’m planning on making my own bbq sauce for them. This might be a contender!

    • beantownbaker — June 28th, 2013 @ 8:33 am

      It’s really good on ribs!!

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    2
    Jocelyn (Grandbaby Cakes) — June 29, 2013 at 8:33 pm

    Those are some seriously gorgeous pieces of chicken. That sauce looks so amazing!

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    3
    Arghavan — July 1, 2013 at 8:16 am

    Is there a substitute you can suggest for molasses? I have the rest of the ingredients at home!

    • beantownbaker — July 3rd, 2013 @ 5:04 pm

      I don’t know that there’s an exact substitute for molasses… I would mix some honey with some dark brown sugar if you have those on hand.

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    4
    Nutmeg nanny — July 4, 2013 at 3:46 pm

    This sauce is mouth watering! Yum! My husband and I love chicken wings 🙂

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    5
    ErinsFoodFiles — July 8, 2013 at 10:55 am

    My goodness this sounds DELICIOUS!

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    Desiree — August 5, 2013 at 8:05 am

    Can this be canned for long term storage? If so, do you have the directions?

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