| Spicy Fried Chicken For the marinade: 1 cup plain yogurt 3 tbsp Tabasco 1½ tsp salt Ingredients: 2 pounds ( about 8) chicken drumsticks, rinsed 1½ pounds (about 8) chicken wings, rinsed vegetable oil for frying For the seasoned flour: 2 cups all-purpose flour 3 tbsp red chile powder 4 tsp cayenne 2 tsp black pepper 2 tsp salt 1 tsp dried thyme Prepare the marinade: In a large wide bowl whisk together the yogurt, 1 cup water, the Tabasco sauce, and the salt until the mixture is smooth. Add the drumsticks and the wings to the marinade, let chicken marinate at room temperature for 1 hour or covered and chilled overnight. Make the seasoned flour: In a wide shallow bowl stir together the flour, chile powder, cayenne, black pepper, salt, and the thyme. Preparation: 1. Working with 1 piece at a time remove the chicken from the marinade, letting the excess drip off, dredge it in the seasoned flour. Arrange the chicken as it is dredged in a large shallow baking dish sprinkled with some of the seasoned flour. 2. When all the chicken is dredged sprinkle it with the remaining seasoned flour and let it stand, turning it and patting on the flour occasionally, for 20 minutes. 3. In a large cast-iron (or other heavy) skillet heat 1/2 inch of the shortening over moderate heat to 350 F and add as many pieces of chicken as will fit in one layer, crowding them slightly. Cover the skillet, reduce the heat to low, and fry the chicken for 7 minutes. 4. Turn the chicken and fry the chicken for 7 minutes more. 5. Remove the lid, increase the heat to moderately high, and fry the chicken, turning it once for 4 minutes more, or until it is golden and tender when pierced with a knife. 6. Transfer the chicken with tongs to paper towels and let it drain. 7. Cook the remaining chicken in the same manner. 8. Let the chicken cool completely at room temperature, transfer to a container. The chicken may be fried up to 4 hours in advance and kept at room temperature. Serves 6 |
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