Oven Fried Chicken

Ingredients:
2 (6 oz) containers plain lowfat yogurt (or Greek yogurt, if you can find it)
3 TBSP Dijon mustard
3/4 tsp Tabasco (or other hot sauce)
1/2 tsp salt
3 - 3 1/2 pounds chicken pieces, rinsed and patted dry
2 1/2 cups dry bread crumbs or crumbled corn flakes
1 1/2 tsp salt
1/2 - 3/4 tsp creole seasoning (plus a couple extra pinches for the marinade!) (see recipe for seasoning below)
2 Tbs olive oil

Creole Seasoning
2- 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs freshly ground black pepper
1 Tbs onion powder
1 Tbs cayenne
1 Tbs dried oregano
1 Tbs dried thyme

Mix and store in an airtight container.

Directions:

1. In a bowl, stir together yogurt, mustard, Tabasco, a few good pinches of creole seasoning, and salt. Put chicken in a large ziptop bag, add marinade, seal the bag and turn to coat chicken completely . Marinate for at least 6-8 hours, but overnight is better.
2. Line a large baking dish with sides with heavy duty foil. Spray lightly with oil spray. Heat oven to 400° (375° for boneless).
3. In a medium bowl, combine bread crumbs or bread crumbs, the salt and creole seasoning.
4. Roll each piece of chicken in the crumb mixture.
5. Place chicken in prepared pan and drizzle with olive oil.
6. Bake 50 minutes to one hour (30-35 minutes for boneless) until golden brown and juices run clear.

Note: Corn flakes a crunchier than bread crumbs