Spicy Curried Fried Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
The wings cook more quickly than larger pieces, so we recommend that you cook them first. While we normally fry at 375°, this recipe requires a lower temperature to keep the chicken from overbrowning. Ingredients:
1 (3 1/2-lb.) cut-up whole chicken |
spicy yogurt marinade |
1 1/2 cups all-purpose baking mix |
1/3 cup sesame seeds |
1 1/2 teaspoons garam masala |
1 teaspoon coarsely ground pepper |
canola oil |
minted mango dipping sauce |
Directions:
1. Place chicken in a 13- x 9-inch baking dish; pour Spicy Yogurt Marinade over chicken, turning to coat. Cover and chill at least 3 hours or overnight, turning occasionally.
2. Remove chicken from marinade, and place on a wire rack on an aluminum foil-lined baking sheet; let stand 10 minutes.
3. Stir together baking mix and next 3 ingredients in a large bowl; toss chicken in mixture until coated, shaking off excess. Repeat coating process. Return chicken to rack; let stand 15 minutes.
4. Pour oil to a depth of 1 inch in a large, heavy skillet; heat to 350°. (Temperature will reduce as chicken is added. For best results, keep temperature between 300° and 325°.) Fry wings 6 minutes; turn and cook 6 more minutes. Remove wings to a rack on an aluminum foil-lined baking sheet. Keep warm in a 200° oven. Fry remaining chicken, 2 pieces at a time, skin sides down, 6 minutes; turn and cook 6 more minutes. Turn pieces; cover and cook 6 minutes or until done, turning during the last 3 minutes for even browning, if necessary. (Chicken pieces will be very dark.) Remove to wire rack; let stand 5 minutes. Serve with Minted Mango Dipping Sauce.
5. Spicy Curried Fried Shrimp: Substitute 2 lb. peeled and deveined jumbo shrimp for chicken; proceed as directed. Fry shrimp, in batches, at 350° for 3 minutes or until golden; drain on paper towels.
|
|