Pigeon River Chicken Recipes
PIGEON RIVER CHICKEN
For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It's delectable warm or cold. -Lib Jicha, Waynesville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight., Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes., In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 608 calories, Fat 42g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 1031mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
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