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

Before you jump to Yogurt Brined Fried Chicken (& General Fried Chicken How-To) recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

We are all aware that eating healthy meals can help us feel better inside our bodies. When we eat more healthy foods and less of the unhealthy ones we typically feel much better. A salad allows us to feel better than a piece of pizza (physically at any rate). Sometimes it’s difficult to find healthier foods for something to eat between meals. Finding goodies that help us feel better and increase our stamina often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.

While searching for a convenient healthy snack, make sure you remember about yogurt. Often people choose to eat yogurt over a nutritious lunch which is not the best idea. As a snack, however, yogurt is one of the best things you’ll be able to reach for. It contains a lot of calcium, protein, and B vitamins. Yogurt is frequently eaten to help manage the digestive system because it is so easily digestible by the majority of people. Try adding some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. This minimizes your sugar consumption without minimizing the taste of your snack.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to yogurt brined fried chicken (& general fried chicken how-to) recipe. You can cook yogurt brined fried chicken (& general fried chicken how-to) using 25 ingredients and 11 steps. Here is how you cook it.

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

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