Yogurt sticks best to chilled chicken.

How Do You Make Yogurt Stick to Chicken for Baking?

by Erica Roth

The creaminess of yogurt gives baked chicken a moist tenderness that will have your entire family begging for seconds. As the household's head chef, you appreciate the fact that yogurt is lower in cholesterol than the traditional egg wash; it's chock full of calcium, too. Preparing chicken for baking with a yogurt coating doesn't have to be a messy prospect. A few tricks of the trade can help you make yogurt stick to the chicken without a problem.

1. Consistency

Finding the right consistency for a yogurt marinade or pre-breading agent helps keep the coating on the chicken. Greek yogurt packs a nutritious protein punch but might be too thick and clumpy to provide an even coating. Thin, watery yogurt can slide right off the slippery poultry. Aim for a happy medium. Fresh yogurt that hasn't been sitting too long in the refrigerator doesn't have time to become watery and is an ideal base for breading and seasoning. If Greek yogurt is all you've got, whisk in a few drops of water to thin it out.

2. Temperature

Keep both the yogurt and chicken as cold as possible before you begin to cook. The cool temperatures help bind the ingredients together. A warm kitchen can be a recipe for disaster, in the form of a gooey mess. When the mercury climbs, arm yourself with a bowl of ice water. Dip the chicken in the ice water bath before slathering the meat with yogurt. Chill the coated chicken in the refrigerator for at least 30 minutes to let the yogurt set.

3. Seasoning

Season the yogurt-coated chicken well. Roll chicken pieces in fine bread crumbs or a mixture of herbs and spices until the yogurt is no longer visible. The outer coating of seasonings keeps the yogurt in place to ensure a moist bird.

4. Safety

Handle chicken safely to prevent your family from developing food-borne illness. Discard yogurt and seasonings that are left over after coating the chicken; they are likely to be contaminated with raw juices and are unsafe to eat. Bake the chicken until the thickest piece reaches an internal temperature of 165 degrees Fahrenheit on a meat thermometer. Washing your hands frequently as you prepare a meal helps prevent the spread of bacteria, as well.

About the Author

I have written many pages for eHow and Livestrong through other freelancing opportunities and would be happy to work on those sites as well as other Demand Studios projects.

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