Oven-baked "Fried" Chicken

Oven-baked "fried" chicken served on a bed of lettuce


  • 4 pieces MISTY KNOLL Vermont chicken, rinsed and dried
  • ½ cup BUTTERWORKS FARM Vermont organic whole plain yogurt
  • ¾ cup BOB'S RED MILL organic unbleached white flour
  • freshly-grated black pepper, as desired
  • paprika, as desired
  • dried parsley, as desired
  • 1 to 2 tablespoons EARTH BALANCE Buttery Spread


In covered glass or stainless bowl, marinate chicken pieces in yogurt in refrigerator for several hours or overnight. In plastic bag, combine flour, pepper, paprika, and parsley. Place one piece of chicken at a time into the bag. Shake to coat the chicken with the flour mixture. Preheat oven to 350F. Grease baking pan. Place chicken pieces in pan. Dot chicken with dabs of Earth Balance spread. Bake for about 45 minutes, or until chicken is cooked throughout. While chicken is baking, cover with more flour mixture and pan juices, if needed. If chicken is too dry, pierce pieces to release juices for basting.

Serves 4.