Pigeon River Chicken

Name: Pigeon River Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 25 min. + marinating Cook: 15 min.

By Taste Of Home Editorial Team

Recipe by Lib Jicha

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 05, 2022

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

TEST KITCHEN APPROVED

Pigeon River Chicken

8 Reviews Add your review

Yield:12 servings

Prep:25 min

Cook:15 min

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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

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Directions

1
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
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
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.