Crispy Yogurt Chicken Recipes

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YOGURT CHICKEN



Yogurt Chicken image

Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Yield 5

Number Of Ingredients 8

4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
½ teaspoon garlic powder
salt to taste
¼ cup butter
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
  • In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
  • Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g

CRISPY YOGURT CHICKEN



Crispy Yogurt Chicken image

Make and share this Crispy Yogurt Chicken recipe from Food.com.

Provided by MARIA MAC

Categories     Chicken

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

1 (2 1/2 lb) broiler-fryer chickens, cut in pieces
3/4 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon garlic salt
1 1/2 cups plain yogurt
1 tablespoon soy sauce
2 teaspoons flour
1/2 teaspoon basil

Steps:

  • Wash and dry chicken pieces. Place in shallow baking dish. Combine paprika, basil and garlic salt; sprinkle over chicken pieces.
  • In a small bowl, stir together 1/2 cup yogurt and soy sauce until smooth. Brush chicken pieces with yogurt mixture.
  • Bake uncovered at 400° F for 20 minutes. Turn chicken over and baste with juices. Bake 20 minutes more at 350°F.
  • In a small bowl, stir 1 cup yogurt and flour until creamy. Spread over chicken. Sprinkle with basil. Bake 3 to 5 additional minutes.

Nutrition Facts : Calories 539.8, Fat 36.6, SaturatedFat 11.3, Cholesterol 179.8, Sodium 393.9, Carbohydrate 4.6, Fiber 0.2, Sugar 3.5, Protein 45.3

CRISPY CHICKEN CUTLETS



Crispy Chicken Cutlets image

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
1/2 cup Greek yogurt
2 cups panko
Vegetable oil, for frying
4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
4 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice, plus wedges for serving

Steps:

  • Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
  • Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
  • Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

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