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Jan's Chickens (LE)
Joelle Smith
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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.
Index - Poultry Recipe Archives
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