LILY CHICKEN RECIPES

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Steps:

• In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt and 1 teaspoon of pepper. Add the chicken halves and turn to coat. Seal the bag and transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Bring the chicken to room temperature before grilling.
• Set up a gas grill for indirect grilling, then heat to 400° and oil the grate. Remove the chicken from the marinade, scraping off any excess; discard the marinade. Season the chicken with salt and pepper. Set the chicken skin side up on the grate over indirect heat. Close the grill and cook, turning once, until the chicken is browned and nearly cooked through, about 25 minutes; use a spray bottle filled with water to stop flare-ups.
• Reduce the heat to moderately low. Flip the chicken and grill it over direct heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 160°, about 15 minutes more. Transfer the chicken to a carving board and let rest for 10 minutes before carving.