Greek Yogurt Fried Chicken Recipe

Fried chicken has a special place in my heart. It is one of the ultimate comfort foods. It doesn’t hurt that it pairs unbelievably well with my spuds obsession. While it may be indulgent it is certainly worth every bit of deep fried shame, because it can be oh so good. Of course it has to be done properly. From my experience, brining is the best way to go.

This fried chicken is dredged in a a seasoned flour, then dunked in yogurt, and coated again in flavor. It’s crazy crispy on the exterior, juicy on the interior, and flavorful in every way. I love enjoying these chicken pieces with a healthy douse of gravy, and a heap of mashed potatoes.

While your calorie counter wouldn’t suggest making this an everyday thing… It is a special treat your family will enjoy on a special occasion. I do however find myself making not so special things into special occasions, just so I can indulge on these crispy chicken pieces. Oh boy, I should probably make better use of my gym membership.

If you are frying on a stovetop in a pot, be careful to adjust the burner strength accordingly. The oil temperature is important here. If it gets to hot, you’re looking at a burnt bird. Too cool, and the chicken gets crazy greasy. Have fun but avoid burning yourself, please. When plating top with some fresh herbs for a beautiful presentation.

Greek Yogurt Fried Chicken Recipe

 

Author:

Nicole

Yields: 10 pieces

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Ingredients

• 10 chicken thighs, legs, or combination of the two. (bone in, skin on)
• 1 lemon halved
• Juice of 1 lemon
• 5 bay leaves
• 1 bunch fresh parsley
• ½ bunch fresh thyme
• 2 Tablespoons minced garlic
• ¾ cup kosher salt
• 1 Tablespoon Black Peppercorns
• 2 Tbsp maple syrup
• 2 cups Boiling water
• 3 cups cold water
• 2 cups ice
• Canola or vegetable oil for deep frying
• 2½ cups all purpose flour
• 2 tablespoons garlic powder
• 1 teaspoon ground thyme
• 2 tablespoons onion powder
• 1 tablespoon paprika
• ½ teaspoon dried sweet basil
• 1 tablespoon cayenne
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 1 cup plain greek yogurt
• 1 cup milk

Instructions

1. For the Brine: Combine lemon, bay leaves, parsley, fresh thyme bunch, garlic, ¾ cup salt, maple syrup and boiling water, stirring to dissolve the salt.
2. Add cold water and ice to mixture, string until the ice has melted and the brine is cooled to room temperature.
3. Add the chicken pieces to the brine, cover and refrigerate for 5-8 hours.
4. Remove the chicken pieces from the brine and rinse under cold water, removing any herbs or spices sticking that are sticking to the chicken then pat dry with paper towels. Let the chicken rest at room temperature for about and hour.Bringing the temperature of the meat closure to room temperature before frying helps to keep the meat from seizing, resulting in more tender chicken.
5. Fill a pot or fryer with at least 2 inches of oil and heat to 325°F. The oil shouldn't come more than one-third of the way up the sides of the pot.
6. Line a cookie sheet with paper towels and a wire rack. Place a piece of parchment close to your stovetop or fryer.
7. Combine the flour, garlic powder, onion powder, ground thyme, paprika, basil, cayenne, salt and pepper in a large bowl. Transfer half of the coating to a second bowl.
8. Whisk milk and yogurt together in a third bowl, whisking until smooth.
9. Create a dipping station: the dried chicken pieces, one bowl of coating, the bowl of milk and yogurt, the second bowl of coating, and the parchment.
10. Just before frying, dip the chicken pieces into the first bowl of coating, turning to coat and patting off excess; dip them into the yogurt mixture, allowing the excess to drip back into the bowl; then dip them into the second bowl of coating. Place on parchment to prepare for frying.
11. Carefully lower the pieces into the hot oil, 2-5 pieces at a time depending on the size of pot or fryer, just trying not to overcrowd them.
12. Adjust the heat as necessary to return the oil to the proper temperature of 325 degrees. Fry for approximately 12 minutes, varying by piece size and thickness.
13. When the chicken pieces are done, remove them from the fryer with tongs, transfer to the drying rack skin side up, sprinkle with kosher salt and allow to rest for 7-8 minutes.
14. Platter and serve with gravy and mashed taters!
15. (dispose of extra brine and coating- resizing can cause cross contamination and food born illness.

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