Instructions

1. Scoop plain, unflavored yogurt into a bowl with a wide bowl. Greek yogurt is ideal because it's thick and sticks to the chicken more easily. It also provides your finished dish with more calcium and less salt than regular yogurt.

2. Season the yogurt with herbs, if desired. This can include oregano, basil, pepper and thyme for an Italian-style fried chicken. Add ginger or soy sauce for an Asian flavor or curry for an Indian-inspired dish. Plain yogurt is bland; regardless of your preferred cuisine, seasoning gives the chicken more flavor.

3. Take cold, but not frozen, fresh chicken parts directly from the refrigerator and place them into the yogurt bowl. Cold ingredients of this kind meld more easily. Dredge the meat around in the bowl until it's completely covered with yogurt. Use a spoon as needed. If the chicken has warmed up too much, dunk it in an ice-water bath before coating with yogurt.

4. Put the yogurt-coated chicken on a plate full of bread crumbs to make fried chicken. Pat the crumbs onto both sides of the chicken. Omit the breadcrumbs when making savory Middle Eastern or Indian entrees.

5. Place the prepared chicken on a plate lined with wax paper, or wrap each piece of chicken in plastic wrap. Refrigerate for at least one hour, or as long as overnight.

6. Remove the refrigerated chicken when you're ready to cook. Carefully peel away the wax paper or plastic wrap before placing the chicken in the prepared saute pan.