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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, yogurt brined fried chicken (& general fried chicken how-to). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Yogurt Brined Fried Chicken (& General Fried Chicken How-To). The enzymes and mild acid in yogurt help the seasoning to penetrate the meat while keeping it moist and tender. Similar to using buttermilk, but less liquid involved, so less wasted seasoning. (Plus it's handier.

Yogurt Brined Fried Chicken (& General Fried Chicken How-To) is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Yogurt Brined Fried Chicken (& General Fried Chicken How-To) is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook yogurt brined fried chicken (& general fried chicken how-to) using 25 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Yogurt Brined Fried Chicken (& General Fried Chicken How-To):
  1. Prepare 3.5-4 lbs. bone-in, skin-on chicken pieces. Large whole breasts should be quartered (and also not mistaken for half breasts ;)
  2. Get For the brine:
  3. Take 1/2 cup yogurt
  4. Prepare 3-3.5 teaspoons kosher salt
  5. Take 2 teaspoons dried thyme
  6. Take 2 teaspoons dried sage
  7. Take 2 teaspoons onion powder
  8. Get 2 teaspoons paprika
  9. Get 1.5 teaspoons garlic powder (not garlic salt)
  10. Take 1.5 teaspoons sugar
  11. Make ready 1/2 teaspoon black pepper
  12. Get For the dredge:
  13. Prepare 2 cups flour
  14. Take 1/2 cup corn starch
  15. Prepare 2.5 teaspoons salt
  16. Prepare 2 teaspoons sugar
  17. Take 2 teaspoons dried thyme
  18. Get 2 teaspoons dried sage
  19. Make ready 2 teaspoons onion powder
  20. Get 2 teaspoons paprika
  21. Make ready 1.5 teaspoons garlic powder (not garlic salt)
  22. Make ready 1/2 teaspoon black pepper
  23. Make ready Other:
  24. Take vegetable or peanut oil for frying
  25. Prepare tongs for turning chicken safely

I've made plenty of fried chicken in my life. I have brined and oven fried it. I have slathered it with garlic. I've even marinated it in curry yogurt.

Instructions to make Yogurt Brined Fried Chicken (& General Fried Chicken How-To):
  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! :)

But this friends, this fried chicken right here, is my favorite by far. It is succulent, crispy fried chicken perfection. Pour yogurt into a mixing bowl. Peel and mince garlic; add garlic to the yogurt. Chop up a small amount of fresh parsley and add it to the yogurt.

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