Crispy Juicy Curry Fried Chicken

First of all this recipe had me at crispy and juicy, making it curry fried chicken just took its flavor profile to the next level.  It will make you moan with pleasure.  This fried chicken is crispy and juicy just like Grandma makes it.  You bite in and hear the crunch and then have to grab a napkin because juice is now running down the sides of your mouth and you love it!  Sometimes its hard to get fried chicken just right, this recipes does it for you!

OMG YUM!
Just the right seasoning creates just the right flavor!
Oh just taking a curry coconut milk bath!
Preparing your skin to be crispy is mandatory!
Sizzle Sizzle Baby!

CRISPY JUICY CURRY FRIED CHICKEN

INGREDIENTS:
Chicken parts (4 thighs, 4 wings and 2 legs)
1 13-14 oz. can of coconut milk
2-3 tbsp. Jamaican Style curry powder (or you can use Indian)
2 tbsp. crushed garlic
½ – ¾ cups peanut or canola oil (or quarter way up your pan)
2 tbsp. Sea Salt
1 tbsp. Ground Black Pepper
2 ½ tbsp.. Dried Thyme
Egg wash mixture (2 whole large eggs beaten with 2 tbsp. water)
2 cups seasoned self-rising flour (add 2 tsp. sea salt, 1 tsp. black pepper, 3 tsp. dried thyme and 4 tsp. paprika to flour)

READY, SET, GO:

1. Clean Chicken parts thoroughly and pat dry with paper towel
2. Add chicken parts to large bowl and add in coconut milk, curry powder, sea salt, ground black pepper and dried thyme and mix until fully incorporated
3. Add to refrigerator and allow to Marinate for a minimum of 1 hour and maximum of 24 hours (the longer it marinades the better)
4. Add Egg Wash to a bowl or flat pan, add flour to bowl or flat pan, remove chicken from marinade and dip into egg wash on both sides then dredge in seasoned flour on both sides then set aside for about 5 minutes so flour can set
5. While Flour is setting heat peanut or canola oil in Dutch oven or large skillet, fill oil about quarter up pan over high heat (I turned mine to 10) until temperature reached 350
6. Add 3-4 pieces to the oil (do not overcrowd), immediately turn the heat down to medium high (I turned mine to 7), cook about 10-14 minutes total (5-7 on each side) or until fully cooked through (*tip – flip every 2-3 minutes to ensure the skin doesn’t burn)
7. Add fried chicken to cooling rack that sits in a baking pan and that has aluminum foil or a paper towel on the bottom to catch the oil drippings, place in a warm oven on lowest temperature to keep chicken warm and skin crispy while you fry the next batch
8. For the next batch turn heat back up to high (I put mine on 10) until temperature reaches 350 again, add new chicken, turn heat down and repeat the process until all your crispy juicy curry fried chicken is done
9. Serve with carrots, corn, mashed potatoes, cabbage, spinach or salad and ENJOY!

Utokia ~
Sizzle Sizzle Baby