Oven-Fried Chicken

In large bowl, whisk together yogurt, mustard, garlic, 2 tsp. salt and 1/2 tsp. pepper. Add chicken pieces; turn to coat in marinade. Cover and refrigerate at least 30 min. or up to 12 hrs.

Preheat oven to 425°F. Line a rimmed baking sheet with foil. Place a wire rack on top of baking sheet and lightly coat with nonstick cooking spray.

In large plastic bag, combine flour, paprika, thyme, baking powder and remaining 1 tsp. salt and 1/2 tsp. pepper. Remove chicken from marinade; shake off excess and add a few pieces at a time to flour mixture. Shake to coat, shaking off excess flour.

Place chicken on prepared rack. Lightly coat with nonstick cooking spray. Bake 50 to 60 min. until golden brown and internal temperature reaches 160°F.