Yogurt Fried Chicken

Ok, so this isn't really different from buttermilk fried chicken.  I happened to have some yogurt in the fridge and didn't want to buy a new ingredient.

Honestly, I can't remember the last time I made fried chicken.  It's so much easier to pick it up at the deli counter.  You go through a lot less oil that way, too.  Still, it's nice to remember sometimes that this really isn't hard to make.

The power in the neighborhood went out while these were frying, which was when I was grateful for a gas stove.  The stuffed peppers in the oven were close enough to done that I let them sit in there with the residual heat while these were going.  Until I moved away, I never knew that frequent power outages did not happen everywhere.  My neighborhood is special that way.  One car into a light pole on the major cross street and we can be in the dark for hours.

I'm allowing for chicken tenders in the ingredients list, but this really does taste better skin-on.  The flour fries the skin up nice and crispy and it seals in the juices.  You can't really get that effect from skinless or tenders.

8 pieces chicken or 1 lb chicken tenders
2/3 C flour
1 tsp salt
1/2 tsp paprika
1/2 tsp pepper
*1/2 C plain yogurt (regular or Greek)
1/4 C milk
oil for frying

1.  Whisk together milk and yogurt.  Add chicken pieces, turning to coat.  Marinate 2-4 hours, turning every hour or so.

2.  In a deep fryer or high-sided skillet, heat at least 1/2" oil to 350º.  If using a skillet, it should be just large enough for all the pieces.

3.  Combine flour and seasonings in a shallow pan.  Turn chicken pieces over to coat in the flour, then  carefully place in the hot oil.  Cook to a medium golden brown, about 5 minutes per side, or 6-8 minutes in a deep fryer.

4.  Drain on paper towels and serve while still hot and crispy.

Difficulty rating  π