Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray.
In a large bowl with ice water, place chicken pieces; set aside. The secret to the success of this recipe is to make sure that both the chicken and the yogurt are very cold (hence, soaking the chicken in the ice water). The preliminary soaking will help the breading adhere and produce a crisp coating much like that of fried chicken.
Prepare Breading Mixture; set aside.
In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt.
Place one chicken piece, at a time, into a plastic bag with prepared Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until allchicken pieces are breaded. Spray chicken lightly with vegetable-oil spray.
Remove from oven and transfer onto a serving platter. Serve hot or at room temperature (delicious either way).
Makes 6 servings.
In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
** I have substitute non-fat sour cream when I didn't have yogurt in my refrigerator.
Oven-Fried Chicken Recipe: https://whatscookingamerica.net/poultry/ovenfriedchicken.htm