Un-Fried Chicken-Daley
Submitted by robledo
Oven-baked “un-fried” chicken coated in yogurt and seasoned Italian bread crumbs with Old Bay and Creole spices. Crispy, flavorful, and low-fat with no deep frying required.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minAll the crunch and spice of fried chicken, none of the grease. That’s the promise here, and it delivers.
Skinless chicken pieces take an ice water bath, get rolled in plain yogurt, then shaken in a bag with Italian bread crumbs, Old Bay seasoning, Creole spice, garlic powder, and a dash of cayenne.
Baked on the bottom rack and turned every 20 minutes, the coating crisps up golden and crackly while the yogurt keeps the meat tender and juicy inside.
Serve it hot or pack it for a picnic at room temperature. Either way, you’ll forget it was never fried.
Pro Tips
- The ice water bath firms up the chicken so the yogurt coating sticks better
- Shake just 2 pieces at a time in the breading bag for the most even coverage
- A light spray of oil before baking helps the crust brown and crisp
- Turn every 20 minutes for even browning on all sides
- The bottom oven rack gives the most intense heat for the crispiest results
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
Coat a baking sheet with 3 sprays of the vegetable oil.
Put the chicken in a large bowl with ice water.
Put the yogurt into a medium bowl.
Set both bowls aside.
Toss all the breading ingredients into a large, tightly-sealing plastic bag.
Seal and shake well to mix.
Remove 2 pieces of chicken from the ice water.
Roll each piece in the yogurt.
Put the chicken into the plastic bag, reseal, and shake to coat thoroughly.
Transfer the breaded chicken to the prepared baking sheet.
Repeat the process until all 12 pieces are breaded.
Spray the chicken lightly with the vegetable oil.
Place the baking sheet on the bottom shelf of the oven and bake for 1 hour, turning the pieces every 20 minutes to allow even browning.
Serve hot or at room temperature.
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