HOMEMADE PEPPERED FRIED CHICKEN Seasoned Pepper Seasoning
1 cup plain yogurt
1½ teaspoons salt
1 fryer chicken, cut up
1 tablespoon Seasoned Pepper Seasoning
1 cup all-purpose flour
1 ½ teaspoons paprika
1 teaspoon salt
2 ½ tablespoons Seasoned Pepper Seasoning
Oil for deep frying
1. In a large re-sealable plastic bag, combine the yogurt, 1½ salt and 1 tablespoon Seasoned Pepper Seasoning. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Drain chicken, discard the marinade. In a shallow bowl, mix flour, paprika, 1 teaspoon salt and 2½ tablespoons Seasoned Pepper Seasoning. Add chicken, a few pieces at a time and toss to coat; shake off excess. Transfer to a 15x10x1 inch pan; let stand 20 minutes.
3. In a Dutch oven or other deep skillet, heat ½ inch of oil over medium heat to 350⁰F. Fry chicken, uncovered for 7 to 8 minutes per side or until coating is dark golden brown and meat is no longer pick, turning occasionally. Drain on paper towels.