Fried Chicken My Way

Ingredients

• 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

Preparation

1. Whisk together yogurt and milk in a large shallow dish.
2. Add chicken to yogurt mixture; cover and chill 2 to 4 hours.
3. Stir together flour, paprika, pepper, and 1 tsp. salt in a large shallow dish.
4. Remove chicken from yogurt mixture, discarding yogurt mixture. Rinse chicken, and pat dry. Dredge chicken in flour mixture, shaking off excess.
5. 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.
6. 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.
7. Serve chicken sprinkled with crumbled bacon.