Fake Fried Chicken

Yogurt replaces the egg wash in this oven-baked chicken, and it does a better job. The thick coating sticks to the meat like glue, giving the corn flake crumbs something to grip. As the chicken bakes, the yogurt’s lactic acid tenderizes the surface while the crumbs toast into a golden, crunchy shell.

Four ingredients. No frying. No oil in the coating. The corn flake crumbs crisp up in the oven and mimic the crunch of deep-fried chicken surprisingly well.

The spice blend is entirely up to you. Paprika, garlic powder, and onion powder are a solid starting point. Cajun seasoning, Italian herbs, or a curry blend all work depending on your mood.

Pro Tips

• Pat the chicken dry before coating with yogurt. Wet chicken dilutes the yogurt and the crumbs won’t stick as well.
• Press the corn flake crumbs firmly onto the yogurt-coated chicken. A gentle roll leaves bare patches that won’t crisp.
• Place on a greased cookie sheet in a single layer with space between pieces. Touching pieces steam each other and the coating stays soft.
• Don’t flip the chicken during baking. Let the bottom crisp against the hot pan while the top crisps from the oven heat.

Variations

• Panko version: Swap corn flake crumbs for panko bread crumbs for even crunchier results.
• Ranch chicken: Mix ranch seasoning powder into the corn flake crumbs for a tangy, herby crust.