Spicy Fried Chicken


Spicy Fried Chicken

1 cup plain lowfat yogurt
1 cup water
1 tsp. Tabasco sauce
1 1/2 tsp. salt
1 1/2 lbs. chicken drumsticks
2 pounds chicken breasts, skinless
2 cups all-purpose flour
2 tbsp. paprika
2 tsp. cayenne
2 tsp. pepper
2 tsp. salt
1 tsp. dried thyme, crumbled
1 cup vegetable oil

Make the marinade: In a large wide bowl whisk together the yogurt, water, Tabasco, and the salt until the mixture is smooth.

Add the chicken to the marinade, tossing them to coat them with the marinade, and let the chicken marinate at room temperature for 1 hour or covered and chilled overnight.

Make the seasoned flour: In a wide shallow bowl stir together the flour, paprika, cayenne, pepper, salt, and thyme.

Working with 1 piece at a time remove the chicken from the marinade, letting the excess drip off, and dredge it in the seasoned flour. Arrange the chicken as it is dredged in a large shallow baking dish sprinkled with some of the seasoned flour. When all the chicken is dredged sprinkle it with the remaining seasoned flour and let it stand, turning it and patting on the flour occasionally, for 20 minutes.

In a large cast-iron or other heavy skillet heat 1/2 inch of the shortening over moderate heat to 350, and add as many pieces of chicken as will fit in one layer, crowding them slightly. Cover the skillet, reduce the heat to low, and fry the chicken for 6 minutes. Turn the chicken and fry it, covered, for 6 minutes more. Remove the lid, increase the heat to moderately high, and fry the chicken, turning it once, for 4 minutes more, or until it is golden and tender when pierced with a knife. Transfer the chicken with tongs to paper towels or brown paper bags and let it drain. Cook the remaining chicken in the same manner.

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Terri's Country Corner
Last Updated September 3, 1998 by Terri
terriscorner@geocities.com

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