"Growing up in the South, I remember there was always an occasion for fried chicken. It’s 90% about the crunch and 10% about the seasonings. Here, oil and rendered bacon fat are a more everyday stand-in for the traditional lard. Use Rosemary-Maple Butter Sauce as a dip." —Todd English
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
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.