Easy Crispy Oven Fried Chicken ~ Made W/ Greek Yogurt & Olive Oil – a delicious recipe with chicken, garlic, percent, mustard, flour, paprika. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425
2
Line a large baking pan with foil and coat with olive oil so the chicken doesn't stick to the foil. You can also liberally coat with cooking spray.
3
In a large bowl combine the Greek yogurt, mustard, smoked paprika, minced garlic, salt and plenty of freshly cracked black pepper. Add the chicken. Coat the chicken in the yogurt mixture. You might have some yogurt mixture left over.
4
Place the flour in a separate bowl or on a plate. Coat each chicken drumstick with the flour.
5
Put the drumsticks on the oiled, foil-lined tray and bake in the oven for 45 minutes. About half way through the cooking time, drizzle each drumstick with more olive oil, ensuring that any dusting of white flour that remains visible is coated in oil. You can also liberally spray the chicken with cooking spray. Finish cooking it. Once done, remove the drumsticks and place on a paper towel lined plate. Serve hot or at room temperature. Enjoy!
510
kcal
Calories
11
g
Fat
29
g
Carbs
74
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 chicken drumsticks. I use free range raised chicken., 3 garlic cloves minced on a microplane zester or pressed in a garlic press, 1 7 ounce container of 2 percent Greek yogurt. I use Fage brand., 1 heaping tablespoon of dijon mustard, and more.
Yes, Easy Crispy Oven Fried Chicken ~ Made W/ Greek Yogurt & Olive Oil falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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