Indian Oven-Fried Chicken
Crispy oven-baked chicken marinated in spiced milk, coated with curry-seasoned flour and crumbs. Bake 350F 35-40 min. Tips for crispness and safety.
This is a recipe I made up while I was trying to give traditional fried chicken a little bit more of a zing.
Submitted by: Ed from San Francisco, CA
Yield: Serves 2 to 4 people.
- Marinate chicken in milk, water, curry and seasonings for at least 2 hours to add flavor and tenderize.
- Triple-coat each piece: flour mix, egg wash, then breadcrumbs; bake at 350°F for 35 to 40 minutes or until 165°F internal.
- For extra crunch, add ground arborio rice or panko, use a wire rack, brush oil, or increase oven temp and shorten baking time.
Spices
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Preparation Instructions:
In a large mixing bowl, combine all the ingredients for the marinade. Place the chicken parts in the bowl. If the liquid does not cover the chicken, then add more water. Cover with saran wrap and refrigerate for 2 hours.
After chicken has marinated for 2 hours, set up 3 large soup plates side-by-side.
Preheat oven to 350 degrees.
In the first plate, mix together the flour, curry powder, and ground cumin.
In the second plate, beat together the two eggs, salt, garlic powder, and olive oil.
In the third plate, pour in the bread crumbs.
Take one chicken piece out of the marinade, dredge it in the flour mixture to coat. Next, dunk it in the egg mixture, and finally dredge it in the bread crumbs until completely covered. Place in a oven proof pan. Repeat with the remaining chicken pieces.
Bake at 350 degrees for 35 to 40 minutes, or until chicken is nicely browned.
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More About This Recipe
Ed's 1st Note: If you want an added crunch in the breading, you could mix in 1/2 cup of ground arborio rice into the bread crumbs. I got that idea from Michael Chiarello. Ed's 2nd Note: You can remove the skin from the chicken before marinating if you desire. Check out this and other recipes on my food blog: www.isitedible.blogspot.com
Frequently Asked Questions
How long should I marinate the chicken?
The recipe calls for 2 hours in the refrigerator. You can marinate for as little as 30 minutes for mild flavor or up to 8 to 24 hours for a stronger effect. If you go long, keep the chicken refrigerated.
Can I use buttermilk or yogurt instead of milk?
Yes. Buttermilk or thinned yogurt work well and tenderize the meat more. Use the same volume and add water if the mixture is too thick.
How do I get extra-crispy breading in the oven?
Use panko or mix 1/2 cup ground arborio rice into breadcrumbs. Bake on a wire rack so air circulates, brush or spray the coated pieces with oil, or raise the oven to 400°F and bake 20 to 30 minutes while watching doneness.
Can I remove the skin before marinating?
Yes. Removing the skin reduces fat and makes the dish leaner, but you may lose some browning and crispness from the skin.
What internal temperature and baking time should I aim for?
Bake at 350°F for 35 to 40 minutes as a guideline. Always check the thickest part of the meat with a thermometer; it should read 165°F for safe doneness. Larger pieces may need extra time.
Can I make this ahead or freeze it?
Yes. You can marinate up to 24 hours ahead. After breading, the chicken can be refrigerated briefly or frozen on a tray then transferred to a bag. Cook from frozen will take longer; thaw for best results. Store cooked leftovers in the fridge for 3 to 4 days.
Are there gluten-free options for the breading?
Yes. Substitute the flour and breadcrumbs with gluten-free flour and gluten-free panko or crushed rice crackers. Ground arborio rice also adds crunch while keeping it gluten-free.
Can I use boneless chicken or fry instead of baking?
You can use boneless pieces; they will cook faster so reduce baking time and check temperature. For frying, follow standard frying temps and times; the same marinade and coating work well but frying will increase crispness and fat content.
How long should I marinate the chicken?
The recipe calls for 2 hours in the refrigerator. You can marinate for as little as 30 minutes for mild flavor or up to 8 to 24 hours for a stronger effect. If you go long, keep the chicken refrigerated.
Can I use buttermilk or yogurt instead of milk?
Yes. Buttermilk or thinned yogurt work well and tenderize the meat more. Use the same volume and add water if the mixture is too thick.
How do I get extra-crispy breading in the oven?
Use panko or mix 1/2 cup ground arborio rice into breadcrumbs. Bake on a wire rack so air circulates, brush or spray the coated pieces with oil, or raise the oven to 400°F and bake 20 to 30 minutes while watching doneness.
Can I remove the skin before marinating?
Yes. Removing the skin reduces fat and makes the dish leaner, but you may lose some browning and crispness from the skin.
What internal temperature and baking time should I aim for?
Bake at 350°F for 35 to 40 minutes as a guideline. Always check the thickest part of the meat with a thermometer; it should read 165°F for safe doneness. Larger pieces may need extra time.
Can I make this ahead or freeze it?
Yes. You can marinate up to 24 hours ahead. After breading, the chicken can be refrigerated briefly or frozen on a tray then transferred to a bag. Cook from frozen will take longer; thaw for best results. Store cooked leftovers in the fridge for 3 to 4 days.
Are there gluten-free options for the breading?
Yes. Substitute the flour and breadcrumbs with gluten-free flour and gluten-free panko or crushed rice crackers. Ground arborio rice also adds crunch while keeping it gluten-free.
Can I use boneless chicken or fry instead of baking?
You can use boneless pieces; they will cook faster so reduce baking time and check temperature. For frying, follow standard frying temps and times; the same marinade and coating work well but frying will increase crispness and fat content.
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