Name: Pigeon River Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pigeon River Chicken

1. 2 cups plain yogurt -

2. 2 tablespoons hot pepper sauce -

3. 3 teaspoons salt -

4. 2 broiler/fryer chickens (3 to 4 pounds each), cut up -

5. Coating: -

6. 2 cups all-purpose flour -

7. 3 tablespoons paprika -

8. 4 teaspoons cayenne pepper -

9. 2 teaspoons salt -

10. 2 teaspoons pepper -

11. 1 teaspoon dried thyme -

12. Oil for deep-fat frying -

How to cook deliciously - Pigeon River Chicken

1. Stage

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.

2. Stage

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.

3. Stage

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.