Fried chicken in yogurt

Ingredients:

• 4 cups of sour milk or kefir
• 2 tbsp hot sauce
• 2 tablespoons dried thyme
• 3 cloves garlic, crushed
• 6 bone-in, skin-on chicken thighs or drumsticks (or both)
• 3 cups of flour
• 2 tsp paprika
• Vegetable oil, for frying

Preparation:

1. In a large bowl, combine the buttermilk, hot sauce, thyme, garlic, 2 tablespoons salt, and 1 tablespoon black pepper. Add the chicken pieces, turn to coat, cover the bowl, and refrigerate overnight.
2. In a large bowl, combine flour, paprika, and 1.5 tablespoons of black pepper. Drain the chicken. Dredge the chicken pieces in the flour mixture, shake off any excess, and place them on a sheet of parchment or waxed paper.
3. Place a wire rack on a rimmed baking sheet. Pour 2 cm of vegetable oil into a large skillet (preferably cast iron). Heat over medium heat until a deep-fry thermometer reads 170°C (350°F).
4. Fry the chicken, a few pieces at a time, skin side down, turning once, until browned on the outside and no longer pink around the bone, about 25 minutes total. The oil temperature will drop as you add the chicken. Adjust the heat as the chicken cooks to maintain a temperature of around 250°F (120°C).
5. Transfer the cooked chicken to the prepared baking sheet. Serve hot or at room temperature.