Steve's Spicy Yogurt Chicken

The yogurt coating on this chicken is loaded with flavor. Dijon mustard, horseradish, soy sauce, Worcestershire, lemon juice, and crushed garlic all get mixed into the yogurt, creating a tangy, spicy marinade that clings to the meat and helps the bread crumb coating stick.

Garam masala in the bread crumbs gives the crust a warm, Indian-spiced fragrance that fills the kitchen as it bakes. Combined with thyme, it creates an unusual East-meets-West spice blend that works surprisingly well.

The yogurt does three things at once: it tenderizes the chicken through its lactic acid, it carries all those sharp, punchy flavors directly against the meat, and it acts as the glue between the chicken and the bread crumb coating.

Bake meaty side up so the crumb crust faces the oven’s heat and crisps properly.

Chef Tips

• Pat the chicken completely dry before dipping in the yogurt. Wet chicken dilutes the coating and the crumbs won’t stick.
• Press the bread crumbs firmly onto the yogurt-coated chicken. Light dusting falls off during baking.
• Don’t flip the chicken during baking. The bottom stays moist against the pan while the top crisps.
• Use plain full-fat yogurt. Low-fat and Greek yogurt are too thin or too thick for even coating.

Variations

• Panko crunch: Replace plain bread crumbs with panko for an extra-crunchy, Japanese-style crust.
• Tandoori style: Add turmeric, cumin, and cayenne to the yogurt mixture for a full tandoori spice profile.