PIGEON RIVER CHICKEN

Pigeon River Chicken image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 12

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

Steps:

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 other 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 : Calories 608 calories, Fat 42g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 1031mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.