Categories: Chicken
Ingredients
- 2 cups (16 oz.) plain yogurt
- 2 tbsp. hot pepper sauce
- 3 tsp salt
- 2 broiler/fryer chickens (3-4 lbs. each), cut up
- 2 cups flour
- 3 tbsp. paprika
- 4 tsp cayenne pepper
- 2 tsp salt
- 2 tsp pepper
- 1 tsp dried thyme
- Oil for deep-fat frying
Directions
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In a large Ziploc bag, combine the yogurt, pepper sauce and 3 tsp salt. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
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Drain chicken, discarding the marinade. In a shallow bowl, mix the flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15×10×1-in. pan; let stand 20 minutes.
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In a Dutch oven or other deep skillet, heat 1/2-inch of oil over medium heat to 350. Fry chicken, uncovered, for 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels.