Fried chicken in yogurt
Votes: 1
Time: 8 hours 40 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1301, total fat 99 G., saturated fats 21 G., proteins 44 G., carbohydrates 58 G., fiber 3 G., cholesterol 196 mg, sodium 1145 mg, sugar 8 G.
Calories 1301, total fat 99 G., saturated fats 21 G., proteins 44 G., carbohydrates 58 G., fiber 3 G., cholesterol 196 mg, sodium 1145 mg, sugar 8 G.
A buttermilk marinade, seasoned with hot sauce, thyme, and garlic, makes this roast chicken flavorful and juicy. The chicken is marinated in spiced buttermilk overnight, then dredged in seasoned flour and pan-fried until golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups of sour milk or kefir
- 2 tbsp hot sauce
- 2 tablespoons dried thyme
- 3 cloves garlic, crushed
- 6 bone-in, skin-on chicken thighs or drumsticks (or both)
- 3 cups of flour
- 2 tsp paprika
- Vegetable oil, for frying
We recommend
Recipes with similar ingredients: chicken thighs, chicken drumsticks, sour milk, paprika, thyme, hot sauce
Cooking the dish according to the recipe:
- In a large bowl, combine the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt, and 1 tablespoon black pepper. Add the chicken pieces, turn to coat, cover the bowl, and refrigerate overnight.
- In a large bowl, combine flour, paprika, and 1.5 tablespoons of black pepper. Drain the chicken. Dredge the chicken pieces in the flour mixture, shake off any excess, and place them on a sheet of parchment or waxed paper.
- Place a wire rack on a rimmed baking sheet. Pour 2 cm of vegetable oil into a large skillet (preferably cast iron). Heat over medium heat until a deep-fry thermometer reads 170°C (350°F).
- Fry the chicken, a few pieces at a time, skin side down, turning once, until browned on the outside and no longer pink around the bone, about 25 minutes total. The oil temperature will drop as you add the chicken. Adjust the heat as the chicken cooks to maintain a temperature of around 250°F (120°C).
- Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.
Categories:
Similar recipes
