For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It’s delectable warm or cold. —Lib Jicha, Waynesville, North Carolina
Pigeon River Chicken
Pigeon River Chicken
Prep Time
25 min
Cook Time
15 min
Yield
12 servings
Ingredients
- 2 cups plain yogurt
- 2 tablespoons hot pepper sauce
- 3 teaspoons salt
- 2 broiler/fryer chickens (3 to 4 pounds each), cut up
- COATING:
- 2 cups all-purpose flour
- 3 tablespoons paprika
- 4 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon dried thyme
- Oil for deep-fat frying
Directions
- In a large bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight.
- Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
- In a Dutch oven or deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.
Nutrition Facts
1 serving: 608 calories, 42g fat (7g saturated fat), 109mg cholesterol, 1031mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 37g protein.
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