From the Photo Archives: Paprika Fried Chicken

I love cooking and I love photography—but sometimes I don’t have time to share my photos on the blog. I’m delving back into my photo back-log to bring you posts about things that I cooked and photographed awhile ago. 

Back before I gave up cooking animal protein at home, I loved making fried chicken. It’s one of those things that sounds intimidating, but is actually so incredibly satisfying to make for yourself. Recently, The New York Times featured a how-to on frying chicken and it reminded me of this as-of-yet unshared photo of some Paprika Fried Chicken I had made over a year ago. I love pimentón (smoked paprika) as a flavoring agent, and I found that by pre-marinating my chicken in a blend of yogurt, honey, and smoked paprika overnight, and then dredging for frying, it added a wonderful flavor and juiciness. Now you don’t want to get the coating of yogurt too thick when you dredge, just let whatever’s coated on there do the work.

…And if you haven’t tried frying chicken, I hope you’ll check out the Times article and brave the wonderful world of delicious chicken.

Oh, and they’re right about the splatter screen.