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1
Put the chicken in a large bowl.
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2
Combine the salt, pepper, and paprika and sprinkle the chicken with 5 teaspoons of the mixture. Reserve the remaining teaspoon for the breading.
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3
Let the chicken set for one hour, covered, at room temperature if you are cooking now, or refrigerate up to 8 hours to cook the next day. (Before cooking, allow chicken to come to room temperature by leaving on the counter, covered, for 30 minutes.)
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4
Assemble your breading station:
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5
Beat the egg in a small bowl with the yogurt, water, and Tabasco
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6
In another bowl, combine flour, cornstarch, cayenne, and remaining teaspoon of chicken seasoning mix.
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7
Dip each piece of chicken once into the egg mixture, drain excess, then roll in flour. Tap off excess.
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8
When all chicken is coated, heat the oil to 350 degrees F.
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9
Fry the chicken, turning once: wings need 10 minutes total, all other pieces 12 minutes total. Keep the oil temperature between 350-365 F.
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10
You will need to fry in two batches to avoid crowding the pan.
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11
Allow cooked chicken to cool 10 minutes before eating hot, or allow to cool completely and then refrigerate to eat it cold the next day.
