Servings: 6 to 8
Preparation Time: 1 hour
½ cup granulated sugar
½ cup kosher salt
4 cups water
2 (4-pound) chickens, cut into 16 pieces
1 cup low fat yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
Salt and freshly ground pepper
4 cups corn flake crumbs
2 tablespoons olive oil
Preheat the oven to 450 degrees
To make the brine, place sugar, salt and water into a pot over medium high heat. Cook until the salt and sugar are dissolved. Cool to room temperature.
Place the chicken pieces into a deep pot. Cover with the brine. Cover the pot and refrigerate for 2 hours.
Whisk together the yogurt, mustard and thyme. Season with salt and pepper.
Remove the chicken from the brine and pat dry.
Brush each piece of chicken with the yogurt/mustard mixture.
Place the cornflake crumbs into a shallow bowl. Dip the chicken into the corn flake crumbs. Place into a shallow baking dish, coated with vegetable oil spray. Repeat until all of the chicken is in the pan. Drizzle with olive oil.
Bake for 30 minutes or until the chicken is golden and cooked through.
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