Instructions: Combine milk and yogurt in a medium bowl. Add the chicken strips and toss to mix well.

Combine the flour, thyme, salt, black pepper, and red pepper on a piece of wax paper.

Pour about /4-inch of oil into a cast-iron or heavy skillet. Heat over medium-high heat.

Lift chicken pieces out of the yogurt mixture; they should be evenly but thinly coated. Toss chicken, a few pieces at a time, with flour mixture.

When oil is hot, add coated strips, being careful not to crowd skillet; work in batches if necessary. Fry until chicken is browned on bottom.

Turn to brown on the other side. Remove from oil with a slotted spoon and place on paper towels to drain.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.