1 cup 5% fat Greek yogurt (plain and unsweetened) 2 tablespoons Apple cider vinegar
Mix together in a non reactive bowl (glass or stainless steel) refrigerate for 45 minutes.
Season as desired (recipe below for chicken use)
Keto Breadcrumbs- see recipe HERE
Remainder of Ingredients:
3 pounds Skin On Chicken Legs
2 tablespoons minced garlic (or garlic powder)
2 teaspoons pink Himalayan salt
1/2 teaspoon ground black pepper
4 tablespoons fresh minced parsley
Mix the Greek yogurt, apple cider vinegar, 2 tablespoons minced garlic (or garlic powder) , 2 teaspoons pink Himalayan salt, 1/2 teaspoon ground black pepper, and 4 tablespoons fresh minced parsley together. Dip the chicken legs into the mixture, and allow to marinate for a minimum of 3 hours to overnight. (overnight for best results)
When you are done marinating your chicken, remove it from the fridge and prepare your keto breadcrumb mixture.
Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper, top with a wire rack, and spray liberally with cooking spray.
Dip each chicken leg in the breadcrumb mixture and coat liberally. Lay on the wire rack lined sheet pan, spaced apart about 1/2" inch
Place in the middle rack of your oven and bake until your chicken reaches an internal temperature of 165 degrees Farenheight (50 -60 minutes, depending your oven settings)
Allow to cool and enjoy!