This Spicy Curry Fried Chicken recipe combines the rich flavors of curry spices with the crispy texture of fried chicken, offering a delightful twist on a classic favorite.
Ingredients
• 🍗 4 chicken thighs, bone-in and skin-on
• 🥄 2 tablespoons curry powder
• 🥄 1 teaspoon cayenne pepper (adjust to taste)
• 🥄 1 teaspoon garlic powder
• 🥄 1 teaspoon onion powder
• 🥄 1 teaspoon smoked paprika
• 🥄 1 teaspoon salt
• 🥄 ½ teaspoon black pepper
• 🥄 1 cup buttermilk
• 🥄 1 cup all-purpose flour
• 🥄 1 cup cornstarch
• 🥄 Vegetable oil, for frying
• 🍋 Lemon wedges, for serving
• 🌿 Fresh cilantro, chopped, for garnish
Equipment
• Large mixing bowls
• Deep frying pan or deep fryer
• Tongs
• Paper towels
Prep Time
15 minutes (plus 2 hours marinating time)
Cook Time
20 minutes
Calories & Macros (per serving)
• Calories: 450
• Protein: 25g
• Carbohydrates: 30g
• Fat: 25g
Instructions
1. Marinate the Chicken
o In a large bowl, combine curry powder, cayenne pepper, garlic powder, onion powder, smoked paprika, salt, and black pepper.
o Add the chicken thighs to the bowl and rub the spice mixture all over the chicken to coat evenly.
o Pour the buttermilk over the chicken, ensuring all pieces are submerged.
o Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
2. Prepare the Coating
o In another bowl, mix together the all-purpose flour and cornstarch.
3. Coat the Chicken
o Remove the marinated chicken from the refrigerator.
o Dredge each piece in the flour and cornstarch mixture, pressing lightly to ensure an even coating.
o Place the coated chicken on a wire rack and let it rest for 10 minutes to allow the coating to adhere.
4. Fry the Chicken
o Heat vegetable oil in a deep frying pan or deep fryer to 350°F (175°C).
o Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding.
o Fry each piece for about 10 minutes, turning occasionally, until golden brown and cooked through.
o Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
o Transfer the fried chicken to a plate lined with paper towels to drain excess oil.
5. Serve
o Arrange the fried chicken on a serving platter.
o Garnish with chopped fresh cilantro.
o Serve with lemon wedges on the side for an added burst of freshness.
Cooking and Serving Tips
• Adjusting Spice Level: Modify the amount of cayenne pepper to suit your preferred heat level.
• Serving Suggestions: Pair with a side of coleslaw, potato salad, or steamed rice to complement the spicy flavors.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Enjoy this flavorful and crispy Spicy Curry Fried Chicken, a delightful fusion of spices and textures!