Chicken marinated in kefir, fried in a pan

Ingredients:

• 1 roast chicken, cut into 8 pieces
• 2 cups of low-fat yogurt or kefir
• 2 tablespoons coarse salt
• 2 tbsp. Hungarian paprika
• 2 tsp garlic powder
• 1 teaspoon cayenne pepper
• Flour for dusting
• Confectionery fat, for frying

Preparation:

1. Place the chicken pieces in a plastic container and pour the sour milk over them. Cover and refrigerate for 12-24 hours.
2. Melt enough shortening (over low heat) to fill a cast iron skillet or a heavy-bottomed skillet with a diameter of 30 cm (12 in). Once melted, heat it to 160°C (320°F), no higher.
3. Drain the chicken in a colander. Mix together the salt, paprika, garlic powder, and cayenne pepper. Rub the chicken generously with this mixture. Dredge the chicken in flour and shake off any excess.
4. Place the chicken skin-side down in the pan. Place the thighs in the center and the breasts and drumsticks along the sides of the pan. The oil should come halfway up the pan. Fry the chicken until golden brown on all sides, about 10-12 minutes per side. More importantly, the internal temperature of the meat should reach 180°F (82°C). Check the fat temperature every few minutes.
5. Transfer the roasted chicken to a wire rack set over a baking sheet. Do not place the pieces on paper towels. If you are not serving the chicken immediately, cover it loosely with foil, but do not place it in a warm oven, especially if it's a gas oven.