Large curry fried chicken  web recipe image

Curry Fried Chicken

This recipe calls for sweet curry powder, but you can use any curry you like. Add some ground cayenne for more heat or add some Louisiana-style hot sauce to the buttermilk brine.

Yield: 10 pieces

Featured Ingredients

Cayenne pepper tops out at 40,000 Scoville heat units, it’s extremely hot! A little bit adds a fiery kick to any dish, enhancing other... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.6 oz)
Kosher salt is the workhorse salt of most kitchens, with a pure salt flavor and a versatile flakey texture. Each crystal is an irregular,... Size Options
$4.99 kosher flake salt
Sweet Curry Powder is by far the most popular of our curries; it will give you a wide range of flavors without too much heat. This curry... Size Options
$6.99 Glass jar, 1/2 cup (wt. 2.0 oz)
These whole Turkish bay leaves have a milder flavor, but more complex flavor than that of domestic bay. They add a subtly sweet... Size Options
$2.99 Resealable bag, 0.5 ounce

Curry Fried Chicken Recipe

Preparation Instructions

Cut the chicken into ten pieces, slicing the breast into two smaller pieces. (Drums, wings, things, and breasts.)

In an air tight bag or container, add the buttermilk, bay leaves, sliced onion, and chicken. Cover, refrigerate, let soak at least 8 hours or overnight.

In a separate bag, mix the flour, curry powder, and any additional seasonings. Discard buttermilk, onion, and bay leaves.

In a cast iron skillet, heat the oil to 350 degrees.

Dredge the chicken in the flour mixture and let it sit out for 15-20 minutes. The flour will coating will become wet again, allowing you to dredge it though the flour one more time.

When meat is sufficiently coated fry it in the oil.

White meat needs to cook about 4-6 minutes a side, dark meat a little longer. Turn the chicken every few minutes so it can cook evenly. Chicken has finished cooking once it reaches an internal temperature of 165 degrees F. Drain the chicken before serve with lemon wedges and green onion.

Yield: 10 pieces
Helpful Hints

Cutting the chicken breast into smaller pieces helps it cook more evenly and gives it more surface area for that delicious breading.

Make sure you select the right chicken. Fryer chickens should weigh between 4-5 pounds. If the bird is too big or small, it will not cook properly.

Do not use olive oil to fry the chicken. It will burn and ruin the flavor of the chicken. Peanut and coconut oil are good choices as they have a higher smoke point.


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


No ratings yet. Be the first!