Crispy Yogurt Chicken

This is by FAR my absolute favorite of all of the recipes I've seen and tried from The Pioneer Woman. I have already eaten 2 chicken thighs, plus some of Ryan's scraps, and I could totally go eat more. Fabulous. Seriously. Go make this now - read the rest of the post later!


I don't even have anything else to say about this. It's just so, so good.

Ingredients:

• 1 1/2 lbs boneless chicken thighs
• 2 cups plain, unflavored yogurt
• 2 cloves garlic, minced
• Parsley
• 1 lemon juice
• Salt
• Butter
• 1 ½ cups Panko bread crumbs

Prepare a baking dish by buttering it lightly. Preheat the oven to 350.

Combine the yogurt, garlic, and parsley in a bowl and mix well; add the lemon juice.

Thoroughly rinse the chicken, and salt it well.

Pour some Panko breadcrumbs into a second bowl and season them a bit.

Dip each piece of chicken into the yogurt and coat it well. Transfer to the Panko bowl and roll around to coat thoroughly again. Repeat the process until they are all breaded, and place in the baking dish.

Then, place a slice of butter over the large part of the chicken. According to the Pioneer Woman herself, this is a very important step, as the Panko breadcrumbs tend to get pretty dry without the moisture of the butter. Plus, she likes butter.

Now cover in foil and bake at 350 degrees for 1 hour, removing foil for the last 15 minutes to allow it to get nice and golden. I actually had to bake mine for almost 1 hour 15 minutes this time, so be prepared to keep going until it’s nice and golden and sizzling. You’ll want the breading on the underside of the chicken not to be soft and mushy, so pay attention to it.