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Name This Dish Fried Chicken (Food Network Kitchens) Recipe

Name This Dish Fried Chicken (Food Network Kitchens) Recipe

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Name This Dish Fried Chicken (Food Network Kitchens)

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Ingredients:

Serving

2 tbsp curry powder
2 tsp cayenne pepper
kosher salt and freshly ground black pepper
8 small chicken drumsticks (about 2 1/2 lb)
1 cup low-fat plain yogurt
1 1/3 cups whole milk
4 cloves garlic , smashed
1 cup sweetened shredded coconut
3 cups all-purpose flour
peanut or vegetable oil, for frying (5 to 6 cups)
vegetable shortening, for frying (5 to 6 cups)
1/2 cup finely chopped red onion
1/2 cup finely chopped mango
1/2 cup cilantro leaves
juice of 1/2 lime

Directions:

Combine the curry powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper in a bowl. Combine the chicken, half of the spice mixture, the yogurt, 1 cup milk and the garlic in a large resealable bag; shake to coat. Refrigerate at least 2 hours or overnight.
Preheat the oven to 350 degrees F. Spread 1/2 cup coconut on a baking sheet and toast, stirring occasionally, until golden, about 12 minutes; transfer to a medium bowl and set aside. Combine the remaining 1/2 cup coconut, the flour and the remaining spice mixture in a large bowl; work in the remaining 1/3 cup milk with your fingers until small lumps form.
Set a wire rack on a baking sheet. Heat about 4 inches of equal parts peanut oil and shortening in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Remove the drumsticks from the marinade, letting the excess drip off. Using your hands, coat the chicken with the flour mixture, pressing it so it sticks to the meat. Place on a plate.
Working in 2 batches, carefully add the chicken to the hot oil mixture. (The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this lower temperature.) Fry, undisturbed, 2 to 3 minutes to set the crust. Continue frying, turning as needed, until golden brown and cooked through, 10 to 12 minutes. Remove to the rack; sprinkle with salt, transfer to the oven and bake until a thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes.
Meanwhile, add the red onion, mango, cilantro, lime juice and a pinch of salt to the toasted coconut. Sprinkle the mixture on the chicken.
Photograph by Kang Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3878.27 Kcal (16238 kJ)
Calories from fat	3301.97 Kcal
		% Daily Value*
Total Fat	366.89g	564%
Cholesterol	316.52mg	106%
Sodium	218.69mg	9%
Potassium	1655.31mg	35%
Total Carbs	91.3g	30%
Sugars	20.69g	83%
Dietary Fiber	17.27g	69%
Protein	67.98g	136%
Vitamin C	8.1mg	14%
Iron	9mg	50%
Calcium	318.3mg	32%

Amount Per 100 g
Calories	519.87 Kcal (2177 kJ)
Calories from fat	442.62 Kcal
		% Daily Value*
Total Fat	49.18g	564%
Cholesterol	42.43mg	106%
Sodium	29.31mg	9%
Potassium	221.89mg	35%
Total Carbs	12.24g	30%
Sugars	2.77g	83%
Dietary Fiber	2.31g	69%
Protein	9.11g	136%
Vitamin C	1.1mg	14%
Iron	1.2mg	50%
Calcium	42.7mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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