Healthy Fried Chicken
Say what? Oh yes…this is a thing. And it’s such a good thing. I’m not sure that I’m going to be able to stop eating it. If I stop producing new recipes, you’ll know what happened to me. I fell down this fried chicken hole and didn’t make it back out…
Serves 5
🥄 10 boneless skinless chicken thighs
🥄 1 ½ c plain Greek yogourt
🥄 1 ½ lemons, juiced
🥄 2 c flour
🥄 ½ tbsp salt
🥄 1 tbsp smoked paprika
🥄 1 tsp onion powder
🥄 1 tsp garlic powder
🥄 1 tsp oregano
🥄 ½ tsp cayenne pepper
Mix together the Greek yogourt and lemon juice. Marinade the chicken thighs for 2 – 3 hours in the yogourt-lemon juice mixture.
In a bowl mix together the remaining ingredients. One chicken thigh at a time, shake off some of the excess yogourt, then dip into the flour mixture. Pack a generous amount of the coating onto each chicken thigh. As you finish breading each thigh set them on a cooling rack to rest until are finished breading the entire batch.
Once the batch is breaded, begin airfrying the chicken. I could only fit two into my airfryer at a time, as I really didn’t want them crowded. 12 minutes at 390F per batch is perfect (flip once half way). Just before popping each thigh in the air fryer, give both sides of each piece of chicken a quick spray with your favourite cooking spray. I like to use a coconut oil spray.
Once the chicken is finished, eat right away or hold warm in the oven. The leftovers also taste amazing cold. Picnic food anyone?