Kiss me, I’m Irish! Okay, I’m not, but still, we can pretend.
O’Petrovska or McPetrovska – which one sounds better? Katherine McPetrovska. Looks good to me!
Oh, where are my manners! Happy St. Patrick’s Day!! Are you hammered, yet? 😀
I just want a cold glass of green beer. That’s all. I am not a beer drinker, but on this day I will take beer over my beloved chardonnay. Gimme some, puhlease!
I thought this Beer-Battered Yogurt Fried Chicken would be quite fitting today. I could have made another Dublin Coddle or Soda Bread, but since I already have those two recipes on here, I thought sharing my favorite recipe for drunk fried chicken was the next best thing.
I know. I know. What have I done. How could I even! What was I thinking?! Posting two chicken recipes back to back!! Who do I even think I am?! Colonel Sanders? I’ll take his fortune, thank you very much!
Aaaaanyway. I can not begin to describe how good these drumsticks are! Oh Lawwwwwd they are fabulous! The juiciest and crunchiest chicken I have ever had. I marinated the chicken for 4 hours in a yogurt mixture. I am shocked at myself that I actually waited 4 hours. Usually when I have to marinate something, I cut the marinating time in half. I’m kinda impatient.
But, this time I let it go. They sat on my counter, and I only stared them down once. I quickly moved away and attacked a few of those Fudge Brownies. They helped me forget about the chicken for a moment.
I don’t know about you, but I like my chicken with a good amount of cayenne. I think the cayenne gives it that oomph, you know? It makes your mouth want to dance when it hits your lips! NO? Not you? It’s just me?! Oh well…I don’t mind.
If you have some chicken drumsticks, (or even wings!) tucked away in your freezer, take them out and let’s do this! Don’t forget your green beer!
- 3 cups plain yogurt
- salt, to taste
- freshly ground peppercorns, to taste (add at least ½ tablespoon)
- 3 teaspoons cayenne pepper
- 10 chicken drumsticks
- 1-1/2 cups all-purpose flour
- 3 teaspoons onion salt
- 3 teaspoons garlic powder
- ½ tablespoon cayenne pepper
- 2 teaspoons freshly ground peppercorns
- 1 bottle (12-ounces) beer
- Vegetable oil, for frying
- In a large bowl, combine the yogurt, salt, ground peppercorns, and cayenne.
- Add the chicken and let stand on counter for 4 hours.
- In a large bowl, whisk together the flour, onion salt, garlic powder, cayenne, ground peppercorns.
- Whisk in the beer until smooth and thoroughly combined.
- Heat vegetable oil in a large and deep pot or skillet; you should have enough oil to cover the chicken half way up.
- Cover a serving plate with paper towels and set aside.
- Pull the chicken out of the yogurt mixture and pat dry with paper towels.
- Place the chicken in beer-batter and coat; drain of any excess and add to hot oil.
- Fry the chicken in batches, turning once, until golden; about 20 minutes.
- Place the fried chicken on prepared serving plate; let stand for a few minutes.