| Cuisine: American | Type: Main Course | Serves: |
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Source:
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The Best of Gourmet 1987 Edition |
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Attributes:
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Comments:
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Perfect picnic fare |
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Serving Suggestions:
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Ingredients:
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1 chicken cut up or pieces of your choosing For the Marinade: 1 cup plain yogurt 1 tbs. Tabasco 1 1/2 tsp. salt For the seasoned flour: 2 cups all-purpose flour 3 tbs. sweet Hungarian paprika 4 tsp. cayenne 2 tsp. black pepper 2 tsp. salt 1 tsp. dried thyme, crumbled Vegetable oil or shortening for frying |
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Instructions:
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Make the marinade by whisking together the yogurt, 1 cup water, the Tabasco, and the salt until the mixture is smooth. Add the chicken pieces to the marinade, tossing them to coat and let the chicken marinate at room temperature for 1 hour or covered and chilled overnight. Make the seasoned flour by stirring together all ingredients in a wide shallow bowl. Working with one 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 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 skillet heat 1/2 inch oil or shortening over moderate heat to 350° and add as many pieces of the 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, cover and fry for another 6 minutes. Remove the lid, increase 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. Tranfer chicken to paper towels and let drain. Cool completely at room temperature. May be fried up to 4 hours in advance and kept at room temperature. |
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Related recipes:
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None |
2001-03-10