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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Growing up in the South, I remember there was always an occasion for fried chicken. It’s 90% about the crunch and 10% about the seasonings. Here, oil and rendered bacon fat are a more everyday stand-in for the traditional lard. Use Rosemary-Maple Butter Sauce as a dip. —Todd English Ingredients:
2 cups plain yogurt |
1 cup milk |
1 (2 1/2-lb.) whole chicken, cut up |
2 cups all-purpose flour |
1 tablespoon hungarian paprika |
1 teaspoon freshly ground black pepper |
2 teaspoons kosher salt, divided |
vegetable oil |
4 slices thick-cut bacon |
Directions:
1. Whisk together yogurt and milk in a large shallow dish.
2. Add chicken to yogurt mixture; cover and chill 2 to 4 hours.
3. Stir together flour, paprika, pepper, and 1 tsp. salt in a large shallow dish.
4. Remove chicken from yogurt mixture, discarding yogurt mixture. Rinse chicken, and pat dry. Dredge chicken in flour mixture, shaking off excess.
5. Pour oil to a depth of 11/2 inches into a 12-inch cast-iron skillet; heat over medium-high heat to 350°. Fry bacon in hot oil 2 to 3 minutes or until crisp. Transfer to paper towels; crumble bacon.
6. Fry chicken, in batches, in hot oil 8 to 9 minutes on each side or until done (a meat thermometer inserted into thickest portion of breast should register 170°). Drain on a wire rack over paper towels. Sprinkle with remaining 1 tsp. salt.
7. Serve chicken sprinkled with crumbled bacon.
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