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La Belle Cuisine - More Poultry Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Unfried "Fried" Chicken




"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"

~ Dione Lucas

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La Belle Cuisine


Unfried "Fried" Chicken

Bon Appetit Archives

1 pint plain yogurt
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
2 cups fresh white bread crumbs
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
6 large chicken breast halves, skinned
Salt and pepper
2 tablespoons olive oil

Line large strainer with double thickness of cheesecloth which has been dampened. Set strainer over bowl. Spoon yogurt into strainer. Drain until yogurt thickens to consistency of thick sour cream, approximately 1 hour. Line cookie sheet with foil. Brush foil lightly with olive oil. Transfer yogurt to medium bowl. Stir in parsley and chives.
Combine bread crumbs, paprika and cayenne in shallow bowl. Season chicken pieces with salt and pepper. Thickly coat top of 1 chicken piece with yogurt, using rubber spatula. Sprinkle coated chicken piece with bread crumbs and pat crumbs to adhere. Place breaded chicken on prepared sheet. Repeat with remaining chicken pieces. Refrigerate chicken, uncovered, at least 30 minutes. (Can be prepared up to 3 hours ahead.)
Position rack in top third of oven and preheat to 400 degrees F. Drizzle chicken pieces with olive oil and bake until golden brown, about 35 minutes. Serve either hot or at room temperature. Serves 6.

Featured Archive Recipes:
Annie Lou's Fried Chicken
Gigi's Oven-Fried Parmesan Chicken
Jean Anderson's Oven-Fried Chicken

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