1/4 c. milk
1/2 c. plain yogurt
1 lb. skinless, boned chicken breasts, cut into strips about 3 x 1/2 x 1/2 inches
3/4 c. flour
3/4 tsp. leaf thyme, crumbled
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground hot red pepper
Vegetable oil

1. Combine milk and yogurt in bowl. Add chicken strips. Toss to mix.

2. Combine flour, thyme, salt, pepper and ground hot pepper on waxed paper; stir to mix.

3. Pour 1/4 inch oil into heavy skillet. Heat over medium high heat.

4. Toss coated chicken strips, a few pieces at a time, in flour mixture.

5. Add strips when oil is hot (about 325 degrees). Working in batches, fry until chicken is browned on both sides. Remove from oil; drain on paper towels. Makes 4 servings.