Crispy Yogurt Panko Chicken
Indulge in this crispy yogurt panko chicken, marinated to perfection for tender, juicy bites. Coated in a flavorful blend of aromatic spices and crunchy panko breadcrumbs, this dish delivers an irresistible texture and taste. Serve it hot alongside a fresh salad or your favorite dipping sauce for a meal that pleases everyone.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Lemon wedges (for serving)
steps
- 1.
In a bowl, combine yogurt, olive oil, garlic powder, paprika, salt, black pepper, and cayenne pepper, mixing well.
- 2.
Add the chicken breasts to the yogurt marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 3.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 4.
In a separate bowl, mix panko breadcrumbs with dried oregano and a pinch of salt.
- 5.
Remove the chicken from the marinade, allowing excess to drip off, then coat each piece in the panko mixture, pressing firmly to adhere.
- 6.
Place the coated chicken on the prepared baking sheet and lightly spray with cooking oil.
- 7.
Bake for 25–30 minutes or until chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 8.
Serve the crispy chicken hot with lemon wedges for squeezing over the top.