Curry fried chicken, seasoned right down to the bone. Therefore, it is full of flavour and very crunchy. This is a remake of my curry French fried chicken I did back in 2016
To season chicken
1 cut-up chicken remove any visible fats removed then wash with vinegar and water, pat dry
1/4 cup vegetable oil
1 tsp. black pepper
1 tsp. all-purpose season
1 clove garlic (crushed)
1/2 tsp. chicken season
1/2 tsp. salt (Kosher)
1 few slices hot pepper
1 small onion, chopped
1 tbsp. curry powder
Ingredients to make coating
2 large eggs
1/4 cup butter milk (or use regular cows milk)
1 cup all-purpose flour
In a small bowl, combine black pepper, all purpose,salt, and chicken season.
Season chicken with spice mixture, garlic, hot pepper and onion
In a large bowl, beat eggs and buttermilk together
Put a pot on low heat, add the curry powder to the hot pot. Stir constantly with a spoon for 1 minute.Turn off heat and allow the burnt curry to cool down
In a bowl, add the flour and burnt curry powder, mix to combined
Burning curry powder in a pot
Adding burnt curry powder to flour
Stir to combine
Put a Dutch pot on medium-low heat, add 1/4 cup of oil.
Dredge the in the egg and buttermilk mixture then dredge in flour and curry mixture
Shake off excess flour. Place coated pieces aside on a wire rack or on a plate. Repeat steps with remaining chicken
Place chicken pieces in hot oil. Fry the chicken pieces until they are crispy and begin to float and juice runs clear (This normally takes about 10 minutes). Remove chicken pieces from oil and drain on paper towel to remove excess oil.
Note: If using a deep-fryer , fill the fryer with oil, and heat to 350 F. Fry for 10 minutes. Drain on paper towel.
If you are wondering why I burnt the curry powder, well to make a long story short, unburnt curry is like a laxative to my body! I used curry once and did not burn it, and I basically live on the toilet seat for that night.