Pigeon River Chicken (Lib Jicha, Waynesville, NC)


  • 2 cups (16 ounces) 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 resealable plastic bag, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; seal bag and turn to coat. 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 350°. Fry chicken, uncovered, 7-8 minutes per side or until coating is dark golden brown and meat is no longer pink, turning occasionally. Drain on paper towels. Yield: 12 servings.

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