Ingredients :

• Plain Greek yogurt — This is the ingredient that surprises everyone. It replaces the buttermilk traditionally used for American fried chicken. Its thick texture grips the breading immediately, and its lactic ferments slightly tenderize the meat. Choose full-fat, not 0% — the fat helps with the binding. A standard brand works perfectly fine.
• Breadcrumbs — Ordinary breadcrumbs, the supermarket kind. No panko needed here — fine breadcrumbs provide a more even crust on small items like nuggets. If you want more crunch, you can go half-and-half with panko, but it’s really not essential.
• Smoked paprika — This is what gives off that aroma that makes heads turn the moment the oven opens. Classic sweet paprika works too, but the smoked version adds a slight depth reminiscent of grilled food. Half a teaspoon is enough for the whole batch.
• Neutral oil in the breadcrumbs — Two tablespoons of oil mixed directly into the dry breadcrumbs — this is the step that makes the difference between a pale crust and one that truly browns in the oven. Sunflower, rapeseed, grapeseed: any neutral oil will do.