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This is a modified southern (North Carolina) recipe for fried chicken. The original recipe called for bone-in chicken, but I converted it to boneless. It’s still great warm OR cold, but you might want a knife and fork.

PIGEON RIVER CHICKEN
2 cups plain yogurt
2-3 tablespoons Frank’s original hot sauce
FRESH ground sea salt and black pepper
1 1/2 pounds chicken breasts or chicken tenders

• In a large ziploc bag combine the yogurt and hot sauce.
• Generously season the chicken pieces on both sides.
• Add chicken pieces to the yogurt mixture, turning to coat all the pieces.
• Marinate for at least 8 hours, but overnight is best.

COATING
2 cups flour
4 tablespoons QUALITY paprika
3-4 teaspoons cayenne pepper
FRESH ground sea salt and black pepper
Oil for frying

• Drain chicken and discard marinade.
• Whisk together the flour, paprika, cayenne, FRESH ground sea salt and black pepper.
• Dredge chicken pieces, tossing to coat extremely well, shaking off excess.
• Lay pieces on a baking tray and let stand 20 minutes.
• In a deep skillet heat 1/2 inch of oil over medium heat.
• Fry chicken pieces 5-6 minutes per side until golden brown and cooked through.
• Serve warm or cold, with or without your favorite sauce or gravy!