Delicious and juicy, this Fried Baked Chicken has smoked paprika and yogurt in it's ingredient list, making it a delicious and intriguing addition to any dinner table!
Ingredients
- 3 chicken breasts cut into easy to manage pieces.
- Oil for frying
- Cooking Oil Spray
- For the Dredging mix:
- 1/4 cup gluten-free flour
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- For the Yogurt Coating:
- 1/2 cup Greek Yogurt
- 1 tsp smoked paprika
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tbsp fresh lemon juice
- For the breadcrumb coating:
- 1/2 cup gluten-free breadcrumbs
- 2 tbsp dried parsley
- pinch salt and pepper
Instructions
For the Dredging mix:
- Prepare the dredging mix by mixing together the gluten-free flour, smoked paprika, salt, and pepper in a bowl.
For the Yogurt Coating:
- In another bowl, mix together the Greek Yogurt, smoked paprika, pepper, salt, and lemon juice.
For the breadcrumb coating:
- In yet another bowl, mix together the gluten-free breadcrumbs, dried parsley and salt and pepper.
- Preheat oven to 350 degrees.
- Then take chicken pieces and dredge in smoked paprika/flour mix.
- Then coat chicken with the yogurt mixture and finally coat chicken with the breadcrumbs.
- When all the chicken has been dredged and coated, place them on a foil lined baking tray, spray them with cooking oil spray and bake for 30 minutes at 350 degrees.
- When baked, remove from the oven and set aside. Just before serving, add enough oil into a pan so that it is about 2 inched deep in the pan.
- Then, when oil is hot, add baked chicken pieces to it - removing chicken from hot oil after about 30-60 seconds.
- Drain chicken on paper towels and serve with pumpkin chili sauce.
Nutrition
Calories: 547kcal | Carbohydrates: 12.8g | Protein: 34.3g | Fat: 31.1g | Cholesterol: 83mg | Sodium: 399mg | Sugar: 8.7g
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