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

1. 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.

2. 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.

3. 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.

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