Southern-Fried-Chicken

Instructions:

1. In a large airtight container or plastic bag, add the chicken pieces, yogurt, and hot sauce. Stir to cover and let cool overnight
2. In a medium bowl, combine flour, cornstarch and spices. Cover the baking sheet with a rack.
3. Take the salted chicken out of the milk and dredge each piece in the flour, turning it over and pressing gently so that it sticks all over. Place on a wire rack and refrigerate for at least 4 hours or overnight (see note 3).
4. Fried chicken
5. Using a deep cast iron skillet, fill half the amount with vegetable oil. If you are using a large Dutch oven, fill it half full and fry in batches.

Tip:

• Let the chicken come to room temperature before placing it directly in the hot oil. Cool, straight out of the refrigerator, the chicken will quickly change the temperature of the oil.

6. Increase the oil temperature to 350°-375°F before adding the chicken. The temperature will drop when the chicken enters. Fry and store at a constant temperature of 320 to 325 degrees Fahrenheit.
7. Don’t overcrowd the pan, you want the chicken fried, not steamed! The chicken is done when its internal temperature reaches 165°F.
8. Remove from hot oil and let cool on a wire rack. Season with salt to taste and serve.

Treat yourself ! Southern Fried Chicken