Crispy Chicken again

Thursday, November 27, 2008

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.

Main Meal, Poultry

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14 Responses to “Chicken Pot Pie with Cream Cheese and Chive Biscuits”

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Shannon — March 25, 2013 at 3:20 pm
love your adaptations- and i agree, one-pot meals usually need more veggies!
- beantownbaker — March 25th, 2013 @ 3:44 pm
  
  Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
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Sues — March 25, 2013 at 3:37 pm
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
- beantownbaker — March 25th, 2013 @ 3:45 pm
  
  Glad I’m not the only one!
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Megan — March 25, 2013 at 4:13 pm

I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
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Wendy — March 25, 2013 at 10:13 pm
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
- beantownbaker — March 26th, 2013 @ 7:29 am
  
  I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
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Nutmeg Nanny — March 26, 2013 at 10:36 am
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
- beantownbaker — March 26th, 2013 @ 8:16 pm
  
  Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
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Ashley Bee (Quarter Life Crisis Cuisine) — March 26, 2013 at 11:11 am
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
- beantownbaker — March 26th, 2013 @ 8:16 pm
  
  I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
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scott — March 27, 2013 at 12:06 pm

This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
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Rachel @ Baked by Rachel — March 28, 2013 at 6:15 am
I love that you topped this off with biscuits instead of the traditional flaky crust!
- beantownbaker — March 28th, 2013 @ 6:53 am
  
  Biscuits are always the right answer 😉