Easiest Way to Cook Delicious Yogurt Brined Fried Chicken (& General Fried Chicken How-To)

Yogurt Brined Fried Chicken (& General Fried Chicken How-To). Once you've brined fried chicken, you'll never cook it any other way. Brining is an easy way to ensure your chicken is juicy and has tons of flavor. I've even marinated it in curry yogurt.

I thought this Beer-Battered Yogurt Fried Chicken would be quite fitting today. Jazz up your basic fried chicken recipe with a FAGE Total Plain Greek yogurt. This recipe combines kimchi-brined fried chicken with a spicy crust and vinegary hot sauce, marrying some of my favorite elements from both Korean fried chicken and Nashville-style hot chicken. You can cook Yogurt Brined Fried Chicken (& General Fried Chicken How-To) using 25 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Yogurt Brined Fried Chicken (& General Fried Chicken How-To)

1. You need 3.5-4 of lbs. bone-in, skin-on chicken pieces. Large whole breasts should be quartered (and also not mistaken for half breasts ;).
2. You need of For the brine:.
3. Prepare 1/2 cup of yogurt.
4. It's 3-3.5 teaspoons of kosher salt.
5. Prepare 2 teaspoons of dried thyme.
6. You need 2 teaspoons of dried sage.
7. You need 2 teaspoons of onion powder.
8. It's 2 teaspoons of paprika.
9. Prepare 1.5 teaspoons of garlic powder (not garlic salt).
10. You need 1.5 teaspoons of sugar.
11. You need 1/2 teaspoon of black pepper.
12. You need of For the dredge:.
13. You need 2 cups of flour.
14. Prepare 1/2 cup of corn starch.
15. You need 2.5 teaspoons of salt.
16. You need 2 teaspoons of sugar.
17. You need 2 teaspoons of dried thyme.
18. Prepare 2 teaspoons of dried sage.
19. Prepare 2 teaspoons of onion powder.
20. It's 2 teaspoons of paprika.
21. Prepare 1.5 teaspoons of garlic powder (not garlic salt).
22. Prepare 1/2 teaspoon of black pepper.
23. You need of Other:.
24. It's of vegetable or peanut oil for frying.
25. Prepare of tongs for turning chicken safely.

It's awesome on a toasted potato bun, and arguably even better paired with Stella's Black Sesame. Together, yogurt and chicken just beg to make dinner easier. In comparison to a hardworking brine, marinades seems like a hard sell when it comes to flavoring and tenderizing meat and poultry. But there's one option out there that's a little different.

Yogurt Brined Fried Chicken (& General Fried Chicken How-To) step by step

1. Mix all brine ingredients in a large bowl and stir or whisk until all the salt and sugar have been dissolved..
2. In a large mixing bowl, combine the chicken with yogurt brine and gently toss and massage everything together until the brine is evenly distributed throughout. It's a good idea to check each individual piece of chicken to ensure it's been thoroughly coated..
3. Refrigerate the chicken and let it brine/marinate for at least 2 hours and up to 24 hours..
4. 45 minutes before frying, take the chicken out of the fridge and let it come up in temperature. While it's doing that, prepare the dredge by combining all dredge ingredients in a large mixing bowl or casserole dish and stirring or whisking several times to evenly distribute all the seasonings..
5. 10 to 15 minutes before frying, fill your large pot or pan (I like to use my wok, but you can use a Dutch or French oven, or a deep-ish cast iron skillet) to about 2/3 capacity with frying oil and preheat the oil over medium high heat to 350F to 365F. If you don't have a thermometer, you'll know the oil is ready for frying as soon as a good pinch of flour dropped in sizzles gently but immediately..
6. Line a sheet pan or large platter with a brown paper bag or a double layer of paper towels and set it on the counter next to the stove..
7. Working in batches of 3 to 4 pieces, coat the chicken completely with the dredge, shake off the excess, and gently slide the chicken into your oil. And again, if that flour doesn't begin to gently and immediately sizzle upon hitting that oil, resist the urge to let it fry anyway, and let the oil come up in temp before you put the chicken in..
8. I like to put similarly sized/same type pieces in together, largest ones first. That way, a) each batch finishes cooking at roughly the same time and b) the larger pieces that have been fried first will retain heat longer while the smaller pieces are finishing up..
9. Generally speaking, I find that thighs take longest - 15 to 18 minutes total, 7.5 to 9 minutes per side, and drums, whole wings, and breast pieces take 12 to 15 minutes total, 6 to 7.5 minutes per side. Don't forget to flip midway! :).
10. When it's time to take the chicken out, using your tongs, gently shake off excess oil, and set it on your lined sheet pan or platter. And that's it! Looks like a lot, but it's pretty simple. The yogurt really does help to make moist, tender, flavorful fried chicken. :).
11. Enjoy! :).

Place chicken in a large bowl and add half of kimchi yogurt; turn to coat. Working in batches, add fried chicken and turn to coat, then carefully add chicken to skillet and fry, turning often to prevent it from sticking, until golden brown and instant-read thermometer inserted into. Here is a fried chicken recipe that is the best kind of weeknight cooking, with ingredients found quickly at most local grocery stores, whirled in a food processor and then left A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick. Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish.