"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

Recipe by Oxmoor House January 2012


Credit: Oxmoor House

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.


Cooking In Everyday English