Crispy Chicken

Lynn Socko, one of my internet cooking buddies has been an incredible inspiration to me. The two of us have been sharing ideas and cooking techniques for the last few months and it's been a blast. Here's a simple recipe of hers that is perfect for a weeknight meal or even company fare. Lynn, being from Texas uses jalapeno bread as her coating. Nowhere in New England would I know where to find that, so I improvised (to get the heat) by marinating my chicken thighs in yogurt and sriracha sauce.  

Crispy Baked Chicken Thighs
Inspired by Lynn Socko

6 chicken thighs, bone in, skinned
6 oz nonfat Greek yogurt
3 T sriracha sauce
2 cups fresh bread crumbs
1/2 cup fresh cilantro chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
cooking spray

In large bowl mix together yogurt and sriracha sauce. Add chicken and marinate covered in fridge for 1/2 hour or up to 2 hours.

While chicken is marinating, chop cilantro, prepare bread crumbs in food processor or spice mill, and add seasonings to combine. Coat baking pan with cooking spray and pre heat oven to 375 degrees. Remove chicken from fridge, place bread crumb mixture in large bowl or plate and dredge chicken in seasoned bread mixture.

Place  breaded chicken on baking sheet (I line mine with foil for easy clean up) and bake 35-40 minutes. The baking time really depends on what size your chicken pieces are. Mine seemed to be enormous so I gave them the full 40 minutes.

Doesn't that look like something you'd like to serve yourself or guests? I steamed some sugar snap peas as a side, and the combo was great. And the chicken was juicy and tender, and the sriracha did not get lost in the yogurt.