Pigeon River Chicken Recipe: How to Make It
For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It’s delectable warm or cold. —Lib Jicha, Waynesville, North Carolina
Keywords
- pigeon chicken
Ingredients
- 2 cups plain yogurt
- 2 tablespoons hot pepper sauce
- 3 teaspoons salt
- 2 broiler/fryer chickens (3 to 4 pounds each), cut up
- COATING:
- 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
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