This Unfried Chicken Recipe Is Making A Comeback From The 90's

This recipe was super popular in the 90's, when things that had "fat" were "bad for you." I think, if I'm not mistaken, this started going "viral" from the old Oprah show. In any case, this recipe is one I've never forgotten, as it's super versatile. You can use any type of chicken, bone in, bone out, whole chickens, or cut into chicken tenders. It seems like the spice section is "everything but the kitchen sink" and it is; you'll love this flavor. In any case, it's juicy, it's crispy, and its "unfried."

Pro Tips:

If you use plain breadcrumbs, increase the salt by half a teaspoon.

To achieve a finer texture, pulse panko in a food processor before using it. The finer texture crisps better.

This recipe used to be skin stripped, soaked in an ice bath, and soaked in yogurt. I've tweaked it a bit over the years.

Ingredients:

3 to 4 pounds of bone-in thighs, drumsticks, or breasts (cut the huge breasts in half if they are large). Or cut into strips if you want tenders.

One cup of plain yogurt

A couple of dashes of your favorite hot sauce

One cup of seasoned breadcrumbs (if using panko, pulse or crush them finer)

One cup of flour

One tablespoon of Old Bay seasoning

One tablespoon of garlic powder

Half a teaspoon of Cajun seasoning

Half a teaspoon of salt (add an extra half teaspoon if using plain breadcrumbs)

Half a teaspoon of powdered garlic

Half a teaspoon of dried thyme

Half a teaspoon of dried basil

Half a teaspoon of dried oregano

One-eighth teaspoon of finely powdered black pepper

Directions

Take off the chicken's skin. This can be challenging, particularly with the drumsticks. Using a napkin to help you hold the skin and pull helps a lot.

Put the yogurt and hot sauce (optional) into a zip-top gallon bag. After adding the chicken, shut the bag, give the pieces a gentle massage to ensure even coating, and chill for at least half an hour, up to overnight.

When you're ready to cook, preheat the oven to 425 degrees.

Put a cooking rack on a baking sheet to keep the chicken up off the pan. If you don't have one, you can just lay them in the pan, just spray it first. You'll get the crunchiest chicken, however, if you get it up off the pan.

In a large shallow bowl, mix the breadcrumbs, flour, and remaining ingredients.

Take the chicken out of the yogurt one piece at a time, allowing any extra to drip back into the bag. Coat both sides by dredging in the breadcrumbs. Transfer to the baking sheet.

Spray the chicken lightly with cooking spray. Make sure there are no dry, floury areas left. This helps crisp it even more.

Give the chicken a 20-minute bake. Using a thin metal spatula, carefully turn the chicken over, being careful not to squish any of the breading. Don't panic if it breaks off; that's a normal part of the oven-fried chicken experience. Apply additional cooking spray to any areas that appear to be dry.

Check the temperature in the oven after another 20 minutes after flipping. When placed into the thickest area of a portion that is separated from the bone, an instant-read thermometer should read at least 165°F.

You can eat them hot or pack them up in the fridge for a picnic the next day. They're just as good hot or cold! One of my favorite memories is my mom making this and us heading to the beach the next day, cold chicken in hand. I hope you love it too!