Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate.
Wash and dry the chicken pieces and coat them in the dressing.
Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil.
Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot.
Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments.
Recipe courtesy of Rachael Ray