Easiest Way to Make Ultimate Yogurt Brined Fried Chicken (& General Fried Chicken How-To)

Hey everyone, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Homemade Yogurt Brined Fried Chicken (& General Fried Chicken How-To). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Let us face it, cooking isn't just a top priority at the lives of every man, woman, or child on the planet. In actuality, much too people have made understanding how to cook important within their lives. Which usually means that we usually rely on power foods and boxed blends instead of taking the effort to prepare healthy meals for the families and our own personal enjoyment.

Which means that at any given time in your cooking learning cycles there's quite probably some one somewhere that's better and/or worse at cooking more than you personally. Take heart from this as the very best have bad days when it comes to cooking. There are lots of people who cook for several factors. Some cook in order to eat and survive while others cook because they actually enjoy the whole process of ingestion. Some cook during times of emotional trauma among many others cookout of sheer boredom. Whatever your reason for cooking or understanding how to cook you should begin with the basics.

Lettuce wraps. These mike delightfully flavorful lunch treats and the filling can be ready in advance, which leaves only reheating the filling and wrapping when you're all set to eat. This is actually a fun lunch to share with your little ones also it teaches them that lettuce is a whole lot more versatile than people often give it credit for being. Some people decide to go with a teriyaki inspired filling; my children enjoys taco motivated fillings because of the lettuce rolls. You are perfectly free to think of a favorite filling of your very own.

Many things affect the quality of taste from Yogurt Brined Fried Chicken (& General Fried Chicken How-To), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yogurt Brined Fried Chicken (& General Fried Chicken How-To) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yogurt Brined Fried Chicken (& General Fried Chicken How-To) is 4 to 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Yogurt Brined Fried Chicken (& General Fried Chicken How-To) estimated approx 75 mins active.

To begin with this recipe, we must prepare a few ingredients. You can have Yogurt Brined Fried Chicken (& General Fried Chicken How-To) using 25 ingredients and 11 steps. Here is how you can achieve that.

The enzymes and mild acid in yogurt help the seasoning to penetrate the meat while keeping it moist and tender. Similar to using buttermilk, but less liquid involved, so less wasted seasoning. (Plus it's handier for people like me who always have yogurt on hand but not always buttermilk.)

I've provided fairly detailed step by step instructions for first timers, so bear with me if you're a seasoned pro. First timers, these instructions look long and complicated, but they just look that way because I've included tips and techniques you should know about deep frying and not because it's all that hard to do.

More of my fried chicken tips at the end of this post:

http://chezshinae.blogspot.com/2014/09/yogurt-brined-fried-chicken-general.html

Ingredients and spices that need to be Take to make Yogurt Brined Fried Chicken (& General Fried Chicken How-To):

1. 3.5-4 lbs. bone-in, skin-on chicken pieces. Large whole breasts should be quartered (and also not mistaken for half breasts ;)
2. For the brine:
3. 1/2 cup yogurt
4. 3-3.5 teaspoons kosher salt
5. 2 teaspoons dried thyme
6. 2 teaspoons dried sage
7. 2 teaspoons onion powder
8. 2 teaspoons paprika
9. 1.5 teaspoons garlic powder (not garlic salt)
10. 1.5 teaspoons sugar
11. 1/2 teaspoon black pepper
12. For the dredge:
13. 2 cups flour
14. 1/2 cup corn starch
15. 2.5 teaspoons salt
16. 2 teaspoons sugar
17. 2 teaspoons dried thyme
18. 2 teaspoons dried sage
19. 2 teaspoons onion powder
20. 2 teaspoons paprika
21. 1.5 teaspoons garlic powder (not garlic salt)
22. 1/2 teaspoon black pepper
23. Other:
24. vegetable or peanut oil for frying
25. tongs for turning chicken safely

Instructions 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! :)

Additionally you will find as your experience and confidence develops that you will find yourself more and more usually improvising as you go and adjusting meals to fulfill your personal preferences. If you'd like more or less of ingredients or wish to produce a recipe somewhat more or less spicy in flavor that can be made simple adjustments on the way so as to achieve this objective. In other words you will start in time to create recipes of your personal. And that's something that you won't necessarily learn when it comes to basic cooking skills for novices but you'd never know if you did not master those simple cooking skills.

So that's going to wrap it up with this special food Recipe of Any-night-of-the-week Yogurt Brined Fried Chicken (& General Fried Chicken How-To). Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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