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This is a recipe I made up while I was trying to give traditional fried chicken a little bit more of an ethnic zing.
Serves 2 to 4 people.
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.
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
This recipe was provided by Ed Tepporn from San Francisco.