Yogurt Ranch Dressing Marinated Chicken Legs And Tenders
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
42
Spice
57
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Milk2 large
Garlic (cloves, grated)1 tbsp
Granulated Onion (a palmful)1 tbsp
Paprika (a palmful)1 tbsp
Hot Sauce1 cup
Chives (finely chopped)1 pinch
Salt2 cups
All-Purpose Flour1 tbsp
Mustard Powder (a palmful)1 tbsp
Poultry Seasoning1 tbsp
Sweet Paprika1.5 tsps
TurmericDirections:
1
Dressing: Combine the yogurt and milk in a medium bowl
2
Add all of the remaining ingredients and stir to incorporate
3
Wash and dry the chicken pieces and coat them in the dressing
4
Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat
5
The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil
6
Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne
7
Add the chicken tenders and shake to coat them in the flour
8
Using tongs add the chicken to the hot oil
9
Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers
10
Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear
11
Remove the drummers to the cooling rack and season all of the chicken with salt while still hot
12
Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping
13
Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments