CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE
Crispy Curry Chicken - Fried Curry Chicken Recipe: super easy and delicious crispy curry skillet-fried chicken recipe made using flour, curry powder, corn starch and chicken. Perfect for weeknight meals, brunch or parties too.
Provided by Molly Kumar
Categories Entree
Time 22m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together all-purpose flour, bread crumbs, Argo® Corn Starch, curry powder and seasonings. Keep aside.
- In another big bowl, whisk an egg.
- Now take each chicken breast and coat it evenly on both sides with egg mixture.
- Place the egg coated chicken breast in the flour mixture and coat both sides evenly.
- Lift the flour-coated chicken breast and shake it to remove any extra flour.
- Place the coated chicken breast on a place.
- Similarly, coat all the remaining chicken breasts with egg mixture and flour mixture.
Nutrition Facts : Calories 864 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 64 grams fat, Fiber 1 grams fiber, Protein 59 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
AIR-FRYER CRISPY CURRY DRUMSTICKS
These air-fryer chicken drumsticks are flavorful, crispy on the outside and juicy on the inside. Sometimes I'll add some red pepper flakes in addition to the curry powder if I want to spice them up a bit. I like to serve them with chicken-seasoned rice and boiled broccoli. -Zena Furgason, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, place chicken and enough water to cover. Add 1/2 teaspoon salt; let stand 15 minutes at room temperature. Drain and pat dry. , Preheat air fryer to 375°. In a another bowl, mix oil, curry powder, onion salt, garlic powder and remaining 1/4 teaspoon salt; add chicken and toss to coat. In batches, place chicken in a single layer on tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 170°-175°, 15-17 minutes, turning halfway through. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 180 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 711mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein.
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
CHRIS'S CRISPY, CRUNCHY FRIED CHICKEN
To keep the chicken from becoming too dry, Chris Kimball, author of "The Yellow Farmhouse Cookbook" brines the meat in heavily salted water for a few hours before cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.
- In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.
- Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.
- When oil reaches 365 degrees (if you don't have a thermometer, wait until the oil starts to smoke -- very hot oil is fine for this recipe), arrange chicken pieces in the pan, skin side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pace -- not too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.
- Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.
CRISPY CURRY FRIED CHICKEN
This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.
Provided by Pinay0618
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
- In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
- In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
- Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.
Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7
CURRY FRIED CHICKEN
Provided by Food Network
Time 4h10m
Yield 16 servings
Number Of Ingredients 37
Steps:
- For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
- For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
- For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
- For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
- For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
- Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
- For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.
CRISPY FRIED CHICKEN STRIPS
Since I was 20 years old, I tried to figure out how to get that crispy outside on fried chicken strips that one gets in restaurants--the things we call "chicken fingers." After much trial and error, when I was 26 years old, I got it! Now, I gladly share my recipe with those who'd like it! It's not quick, but it is so worth the effort. Serve as is or with your favorite dipping item such as honey, blue cheese dressing, ranch dressing, BBQ sauce, Buffalo wing sauce, etc.
Provided by Mommyto2mixedbabies
Categories Meat and Poultry Recipes Chicken Chicken Tenders Recipes
Time 2h
Yield 6
Number Of Ingredients 10
Steps:
- Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Coat chicken strips in the flour mixture.
- Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.
Nutrition Facts : Calories 664.8 calories, Carbohydrate 73.7 g, Cholesterol 175.6 mg, Fat 23.9 g, Fiber 2.7 g, Protein 36.1 g, SaturatedFat 5.6 g, Sodium 305.8 mg, Sugar 1.5 g
CRISPY CHICKEN CURRY
I am always looking for easy recipes with maxiumum flavor, and this one is it. The chicken comes out crispy and golden yellow. It has only 5 ingredients, and comes from Martha Stewart's Everyday Food show. I didn't even use the limes and it came out great, and the carrots come out tasting like candy.
Provided by Chef Sweet Sal
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F.
- Place chicken in the center of a large rimmed baking sheet; season the outside with curry powder, salt, and pepper. Scatter carrots around chicken. Roast until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165°F, 35 to 45 minutes.
- Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.
- Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.
CRISPY CURRY FRIED CHICKEN
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the curry, chili powder, onion and garlic powders, poultry seasoning, celery seed or ground cardamom, and lime zest, and set aside.
- Combine half of the spice mixture with the yogurt. Season the chicken with salt and pepper. Coat the chicken with the yogurt. This can be done as much as 24 hours ahead. Keep the chicken, covered, in the refrigerator until about 30 minutes before you are ready to cook it.
- Place the flour in a large brown paper sack, add the remainder of the spice mix to it, and shake the bag. Add 4 chicken pieces and shake to coat.
- In a large pot at least five inches high, heat 2 1/2 to 3 inches of frying oil over medium to medium-high heat. Insert the handle of a wooden spoon in the oil. If rapid bubbles come out and away from the handle, the oil is ready. Fry the 4 pieces of coated chicken for 12 minutes, turning once. Coat the remaining chicken while the first batch fries up. Cool the chicken on a rack and sprinkle with a little extra salt. Allow the oil to heat back up for a minute or two, then fry the second batch. Serve with the lime wedges to squirt over the crispy curry chicken.
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