Crispy baked chicken

Crispy baked chicken


202 people made this

About this recipe: Plain yoghurt is the key to this easy recipe. It acts as a tenderiser and makes the chicken breasts exceptionally moist. Chicken breasts are coated in plain yoghurt, then dredged in breadcrumbs and baked in the oven until crunchy.

Twila Davis Reed

Serves: 5 

  • 4 skinless, boneless chicken breasts
  • 175g plain low-fat yoghurt
  • 1 lemon, juiced
  • 120g dried breadcrumbs, seasoned
  • 1/2 teaspoon garlic granules
  • salt to taste
  • 50g butter
  • 1 tablespoon chopped fresh parsley

Prep:15min  ›  Cook:1hr  ›  Extra time:5min cooling  ›  Ready in:1hr20min 

  1. Preheat oven to 180 C / Gas 4.
  2. Place yoghurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yoghurt first, the lemon juice will make it curdle.) In a separate shallow dish or bowl combine the breadcrumbs, garlic granules and salt to taste; mix together.
  3. In a 23x33cm or similar sized baking dish place a knob of butter for each chicken breast. Dip each breast in the lemon-yoghurt mixture, then in the breadcrumb mixture (coating completely but not heavily).
  4. Place coated chicken in the baking dish and top each breast with a knob of butter. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

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