Pigeon River Chicken

• 2 cups plain yogurt
• 2 tablespoons hot pepper sauce
• 3 teaspoons salt
• 2 broiler/fryer chickens (3 to 4 pounds each), cut up
• 2 cups all-purpose flour
• 3 tablespoons paprika
• 4 teaspoons cayenne pepper
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon dried thyme
• Oil for deep-fat frying

1. In a large bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight.
2. Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes.
3. In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350u0b0. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.

plain yogurt, hot pepper, salt, flour, paprika, cayenne pepper, salt, pepper, thyme

Taken from www.tasteofhome.com/recipes/pigeon-river-chicken/ (may not work)