Fried Chicken with Honey Mustard Recipe

Step 1In a large bowl, whisk 2 cups of the yogurt with 3/4 cup of the milk, 1 teaspoon of the crushed chile, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Step 2Preheat the oven to 400 degrees. Remove the chicken from the marinade and rinse under cold water; discard the marinade. Pat the chicken dry and arrange on 2 large rimmed baking sheets.

Step 3In a small bowl, mix the remaining 1 teaspoon of crushed chile with 2 teaspoons of salt and 1 teaspoon of pepper. Brush the chicken with oil and season with the chile salt. Bake for 20 to 25 minutes, until an instant-read thermometer inserted in the thickest part of each piece registers 145 degrees. Let the chicken cool slightly.

Step 4Meanwhile, in a large baking dish, whisk the remaining 2 cups of yogurt and 3/4 cup of milk with 1 teaspoon of salt and a pinch of pepper. In another large baking dish, whisk the flour with 1 tablespoon of salt, 1/2 teaspoon of pepper, and the garlic and onion powders.

Step 5Set a rack over a baking sheet and line another baking sheet with wax paper. Working in batches, coat the chicken pieces in the yogurt, then dredge in the seasoned flour and shake off the excess. Transfer the chicken to the wax paper-lined baking sheet.

Step 6In a large enameled cast-iron casserole, heat 2 inches of oil to 365 degrees. Add half of the chicken and fry over moderately high heat, turning, until deep golden brown and cooked through, about 7 minutes. Transfer to the rack to drain and fry the remaining chicken. Serve with Honey Mustard.

Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.