After reading so many blogs raving about Pioneer Woman's Crispy Yogurt Chicken, I finally gave in and decided to give it a try. It was mostly because I had leftover yogurt from the naan and everything else necessary already in the house, so why the heck not?
Unfortunately, I gotta say that I am not a fan, sorry. While the chicken (I used chicken tenders instead of drumsticks) was very tender from the yogurt, mine wasn't particularly crispy and it was a bit on the bland side. And it came out really pasty white and never browned nicely either.
One trick that I would try next time is one that I learned from America's Test Kitchen when they did baked chicken parmesan. They pre-crisped and pre-browned the panko crumbs by toasting it in a pan with a bit of oil, and then breaded the chicken with it. What a great little trick, much better than the pasty white things that came out of my oven!
It could be entirely my fault, and probably is. I'm not good at following directions. I read recipes to get a jist of it and then wing it from there, adding and adjusting as I go along according to how lazy I'm feeling and what I have laying around the house. I guess winging it just didn't cut it this time. Oh well.
Anyway, below is how I did it, but I definitely don't recommend it...
inspired by Pioneer Woman's Crispy Yogurt Chicken
- Chicken (I used about 10 chicken tenders)
- Yogurt (I used about a cup of non-fat plain yogurt)
- A few minced garlic cloves
- Lemon juice from half of a lemon
- Panko crumbs
- Mix the garlic, yogurt and lemon juice together.
- Salt the chicken generously.
- Dredge each piece of chicken in the yogurt mixture, then the panko crumbs. Lay flat on a cooling rack over a cookie sheet.
- Place the cookie sheet, cooling rack and chicken in a 350 degree oven until cooked through. For these chicken tenders, it took about 20 minutes. Maybe leaving them in longer (and topping them with a pat of butter) would have made them browner and crispier. Who knows...