Spicy Fried Chicken

Prep Time: 30 min(s)
Cook Time: 30 min(s)
Serves: 6
Difficulty: Beginner
Ethnicity: American
Tools:
candy/oil thermometer
cutting board
Dutch oven
large chef's knife
large mixing bowl
measuring cups
measuring spoons
meat thermometer
paring knife
plastic wrap
tongs
wire rack with tray (seasoning, cooling, resting)

Allow time for marinating.
Ingredients:
2 medium chickens (whole) - cut into 8 pieces each (Learn How)
1 cup(s) yogurt - low-fat plain
1/4 cup(s) lemon juice
1 tablespoon(s) Tabasco
2 teaspoon(s) cayenne pepper
2 cup(s) flour
1 tablespoon(s) cumin
1 tablespoon(s) oregano (dried)
2 teaspoon(s) kosher salt
1 teaspoon(s) black pepper
1 quart vegetable oil - (for frying)

Steps:

-Mix the yogurt, lemon juice, Tabasco, and cayenne together for the marinade.

-Marinate the chicken overnight in a non-reactive container.

-Heat the oil up in a Dutch oven to 375 degrees, or heat up your fryer (recommended).

-Pull the chicken out of the marinade and set on a resting rack to allow the marinade to drain off.

-Mix the flour, cumin, oregano, salt and pepper in a paper bag or bowl.

-Add the chicken, 4 pieces at a time, to the flour; mix and shake off the excess before frying.

-Fry in batches, 4 pieces at a time, for approximately 10 minutes.

-Cook until an instant read thermometer reads 175 degrees (or if pierced with a knife, the juices run clear).

-Flash it in the oven to heat up.

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