In a large zip top bag or container with a lid combine the yogurt, mustard, and garlic. Add the chicken, seal the bag or close the lid and move around to coat the chicken. Refrigerate for 8-12 hours.

Preheat the oven to 425 degrees. In a shallow dish combine the flour, paprika, salt, pepper, and garlic powder.

Place the wire rack inside of a baking sheet with sides. Spray the wire rack with cooking spray.

Remove the chicken from the marinade a piece at a time and dredge in the flour mixture. Place the chicken on top of the wire rack. Repeat with remaining chicken pieces.

Bake for 30 minutes or until the chicken is crisp and a thermometer reads 170 degrees.