Traditional crispy fried chicken with a special seasoned rub
1 2-3 pound chicken, cut up into 10 pieces (or equivalent chicken pieces)
2 teaspoons salt
2 teaspoons coarse pepper
2 teaspoons smoked paprika
1/2 cup plain yogurt
1/2 cup water
Dash Tabasco, to taste
1 cup all purpose flour
1 tablespoon cornstarch
1/4 teaspoon cayenne pepper
Oil for frying, 1/2-3/4 inch deep
Put the chicken in a large bowl.
Combine the salt, pepper, and paprika and sprinkle the chicken with 5 teaspoons of the mixture. Reserve the remaining teaspoon for the breading.
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.)
Assemble your breading station:
Beat the egg in a small bowl with the yogurt, water, and Tabasco
In another bowl, combine flour, cornstarch, cayenne, and remaining teaspoon of chicken seasoning mix.
Dip each piece of chicken once into the egg mixture, drain excess, then roll in flour. Tap off excess.
When all chicken is coated, heat the oil to 350 degrees F.
Fry the chicken, turning once: wings need 10 minutes total, all other pieces 12 minutes total. Keep the oil temperature between 350-365 F.
You will need to fry in two batches to avoid crowding the pan.
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.