Skip to content

Crispy, not fried chicken

November 12, 2008

I have been wanting to try The Pioneer Woman’syogurt chicken for a while.  The recipe makes quite a bit, I knew I could down size it but I could only down size it so much so I wanted to make it when there were others eating with us so we didn’t have a ton of leftovers.  My dad came in town the other day so I decided it would be the perfect time to try this recipe.

This is a wonderfule recipe and it’s pretty easy and not ver time consuming at all.  There really isn’t a lot of prep work for it; so as along as you have everything on hand there’s really not much to it.  I was able to assemble it, put it in the oven and do some other things.  It’s a main course that is no fuss to put together.  

Another thing I loved about this recipe is that it’s a great alternative to fried chicken.  The end result is crispy chicken but it’s much healther.  You also get the nice crunch of fried chicken; but the flavor is a lot different than that of fried chicken.  The flavoring that’s included in this recipe is awesome; both Spencer and my dad were very impressed as was I.  I know I will definitely be making this recipe over and over!!!


Pioneer Woman’s Crispy Yogurt Chicken


1 package chicken legs (or any type of chicken desired)

2 Cups plain yogurt

2 Cloves garlic, finely chopped

Parsley, chopped…a tablespoon or so (I used fresh chives)     

Juice of 1 lemon

Salt and Pepper


Panko breadcrumbs


In a medium bowl mix together yogurt, garlic, fresh herb (of choice) and lemon juice. 

Rinse chicken and salt generously with Kosher salt. 

In another bowl pour in the panko breadcrumbs, start with about 2 cups.  Salt the breadcrumbs and mix.

Butter the dish being used to bake the chicken. 

Roll the chicken in the yogurt mixture, 1 piece at a time, then roll in breadcrumbs.  Place chicken in baking dish.  Repeat process with all chicken.  Once finished breading the chicken, place a slice of butter on the large part of each piece of chicken.  Be sure every piece of chicken has a slice of butter on it so the Panko breadcrumbs have enough moisture and don’t dry out.  

PW Yogurt Chicken 

Cover with foil and bake about 1 hour on 350 F.  Remove foil for the last 15 minutes or so to allow the chicken to get nice and golden.  Bake until golden, you may need to leave it in the oven a little longer. 

PW Yogurt Chicken


Recipe from: The Pioneer Woman

One Comment leave one →
  1. November 13, 2008 1:52 pm

    This sounds so good! We’re having a comfort food recipe contest and I realize this isn’t your recipe, but we’d love to have you enter one of your best recipes. Check out the contest at

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: