Ingredients
For the Marinade:
- 2 cups plain yogurt
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust based on heat preference)
- Juice of 1 lemon
- Salt and black pepper to taste
For the Chicken:
- 4 chicken thighs and 4 drumsticks (or your preferred cuts), skin on, bone-in
- Oil for frying
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions:
Prepare the Marinade
In a large bowl, combine the plain yogurt, minced garlic, paprika, cayenne pepper, lemon juice, salt, and black pepper. Mix thoroughly until well combined. Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.Prepare the Coating
In a shallow dish, mix together the flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper.Coat the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece of chicken in the flour mixture, ensuring it is completely coated. Shake off any excess flour. Let the coated chicken rest on a wire rack for about 10 minutes. This helps the coating stick better.Fry the Chicken
Heat the oil in a deep fryer or large skillet to 350°F (175°C). The oil should be deep enough to cover the chicken pieces when added. Carefully add the chicken to the hot oil. Fry for about 15-20 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the oil and drain on paper towels to remove excess oil.Serve
Serve the yogurt-coated fried chicken hot. It pairs wonderfully with sides like coleslaw, mashed potatoes, or a simple green salad.
