Pigeon River Chicken

Total Time

Prep: 25 min. + marinating Cook: 15 min.


12 servings

Updated: Feb. 05, 2022
For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It’s delectable warm or cold. —Lib Jicha, Waynesville, North Carolina


  • 2 cups 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 bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and 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 deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.

Nutrition Facts

1 serving: 608 calories, 42g fat (7g saturated fat), 109mg cholesterol, 1031mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 37g protein.