The perfect combination of savory and sweet; this flavorful recipe will be a new addition to your Sunday Brunch.
Ready In: 2 hrs
Prep: 1 hrs
Cook: 50 mins
Yields: 1 serving
- 2½-3 lbs Whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
- 1/2 C Stonyfield Whole Milk Plain Yogurt
- 1 T Dijon mustard
- 2 Cloves garlic, minced
- 1 t Hot sauce
- 1 1/2 t Paprika
- 1 t Dried thyme
- 1 t Baking powder
- 1/8 t Salt
- Freshly ground pepper, to taste
- Olive oil cooking spray
- 1/2 C Whole-wheat flour
- 3 Eggs
- 1 1/2 C Stonyfield Whole Milk Maple Flavored Yogurt
- 1 1/4 C All-purpose flour
- 2 t Baking powder
- 1 t Baking soda
- 1/2 t Kosher salt
- 1/2 C Softened butter
Whisk Stonyfield Whole Milk Plain Yogurt, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Chef's Note: While the chicken is cooking - make the waffles using a waffle iron
Preheat a waffle iron and brush on melted butter. Beat eggs and softened butter in a large mixing bowl, then add Stonyfield Whole Milk Vanilla Yogurt, maple syrup, flour, baking powder, baking soda, and kosher salt, mixing until smooth.
Pour batter onto hot waffle iron. Cook until no longer steaming, about 5 minutes.