- 2 cups plain yogurt
- 1 cup milk
- 1 (2 1/2-lb.) whole chicken, cut up
- 2 cups all-purpose flour
- 1 tablespoon Hungarian paprika
- 1 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt, divided
- vegetable oil
- 4 slices thick-cut bacon
How to Make It
Whisk together yogurt and milk in a large shallow dish.
Add chicken to yogurt mixture; cover and chill 2 to 4 hours.
Stir together flour, paprika, pepper, and 1 tsp. salt in a large shallow dish.
Remove chicken from yogurt mixture, discarding yogurt mixture. Rinse chicken, and pat dry. Dredge chicken in flour mixture, shaking off excess.
Pour oil to a depth of 11/2 inches into a 12-inch cast-iron skillet; heat over medium-high heat to 350°. Fry bacon in hot oil 2 to 3 minutes or until crisp. Transfer to paper towels; crumble bacon.
Fry chicken, in batches, in hot oil 8 to 9 minutes on each side or until done (a meat thermometer inserted into thickest portion of breast should register 170°). Drain on a wire rack over paper towels. Sprinkle with remaining 1 tsp. salt.
Serve chicken sprinkled with crumbled bacon.