This is the closest thing to fried chicken that has come out of my oven yet. The pictures aren’t great, mostly because there is no sunlight on hand at 9:00 pm (what can I say, sometimes we keep odd hours), but the chicken was really good with a subtle spiciness about it. However you decide to prepare your chicken, this marinade is fantastic. The chicken will only absorb some of the spiciness from the hot sauce, so go ahead and use the whole 3 tablespoons!
Spicy Oven Fried Chicken
- 1 cup plain yogurt
- 1/4 cup skim milk
- 2 tablespoons lemon juice
- 3 tablespoons hot pepper sauce (I used Tobasco)
- 2 tablespoons dijon mustard
- 4 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/2 onion, sliced
- 10 chicken legs with skin and bones
- 1 cup panko breadcrumbs
- 1/3 cup Parmesan cheese
- 1/4 cup flour
- 2 teaspoons dried thyme
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 3 tablespoons butter
In a large bowl, whisk together everything from the yogurt to the onions. Submerge the chicken legs and let them marinate in the fridge for 3 hours or overnight, turning chicken occasionally.
Preheat oven to 425 °F and grease a large baking dish.
In another large bowl, combine the panko, Parmesan, flour, thyme, paprika, and cayenne pepper. Using one hand (for less mess), pull out a chicken leg from the yogurt bowl and give it a little shake to get rid of excess drips. Dredge the chicken in the breadcrumb mixture and place it in the baking dish. Repeat with remaining legs. Dot each piece of chicken with some butter and bake until the chicken browns and gets crispy, about 50 minutes.
Adapted from Everybody Likes Sandwiches.