Recipe: Crispy Yoghurt Chicken

Crispy Yoghurt Chicken


  • 125 ml Lemon juice
  • 37,5 ml Honey
  • 1 clove Garlic crushed
  • Freshly ground black pepper
  • 1,5 kg Chicken pieces
  • 60 ml Plain yoghurt
  • 3 ml Salt
  • 250 ml Dried breadcrumbs
  • 250 ml Crushed cornflakes
  • 25 ml Grated Parmesan cheese
  • Celery leaves and lemon wedges to garnish


  • Preheat oven to 180°C
  • Combine lemon juice, honey, garlic and black pepper
  • Place chicken in an airtight container, pour sauce over and refrigerate for at least 2 hours, turning regularly
  • Remove chicken pieces from marinade, drain well
  • Pat dry with absorbent kitchen paper towels
  • Brush each piece lightly with yoghurt seasoned with salt
  • Combine breadcrumbs, cornflakes and cheese
  • Coat each chicken piece in this mixture
  • Place on lightly greased baking tray and bake for 45 minutes or until tender, turning every 20 minutes
  • Serve hot, garnished with celery leaves and lemon wedges


To make your own breadcrumbs place stale bread in a low oven for 15-20 minutes
Put into a plastic bag and crush into crumbs with a rolling pin
I make my own gluten free bread crumbs by using gluten free bread instead

SOURCE – Tupperware