Description
This Extra Crispy Curry Fried Chicken brings a delightful combination of bold Jamaican spices and irresistible crunchy texture. Marinated overnight in a flavorful blend of curry powders, herbs, and coconut milk, then double-dredged and deep fried to golden perfection, this chicken recipe will undoubtedly impress your taste buds with its vibrant flavors and satisfying crunch.
Ingredients
Scale
Chicken and Marinade
- 3 pounds chicken quarters (skin on, bone-in)
- 1/4 cup white distilled vinegar
- 4 cups cool tap water
- 2 tablespoons Jamaican curry powder
- 1 tablespoon turmeric powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon all-purpose seasoning
- 8 whole pimento berries, crushed
- 4 teaspoons fresh thyme leaves
- 2 whole dry bay leaves, crushed
- 2 tablespoons green seasoning
- 2 tablespoons jerk seasoning
- 2 tablespoons extra virgin olive oil
- 2 cups unsweetened coconut milk
Coating
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 tablespoon all-purpose seasoning
- 1 tablespoon smoked paprika
- 1 teaspoon pink Himalayan salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon Jamaican curry powder
- 1/2 tablespoon ground turmeric
Frying
- 4 cups vegetable oil (for deep frying)
Instructions
- Preparation: Gather all ingredients and get your workspace ready, including setting out bowls for marinating and coating.
- Prepare the Chicken: Trim off any excess fat and remove any remaining feathers, then separate the chicken quarters at the joints and place them in a large mixing bowl.
- Rinse and Clean: Rinse the chicken pieces by soaking them briefly in a mixture of white distilled vinegar and water, then let them sit for one minute. Drain and rinse again with fresh cold water. Pat the chicken dry thoroughly with paper towels.
- Season the Chicken: To the same bowl, add Jamaican curry powder, turmeric, onion powder, garlic powder, smoked paprika, all-purpose seasoning, crushed pimento berries, fresh thyme leaves, crushed bay leaves, green seasoning, jerk seasoning, and extra virgin olive oil. Massage these spices thoroughly into the chicken pieces ensuring even coating.
- Marinate Overnight: Pour the unsweetened coconut milk over the seasoned chicken, cover the bowl tightly, and refrigerate for at least 4 hours or overnight to allow the flavors to fully penetrate and tenderize the meat.
- Bring to Room Temperature: About 30 to 45 minutes before frying, remove the chicken from the refrigerator and let it come to room temperature for even cooking.
- Heat the Oil: Heat the vegetable oil in a deep fryer or a deep heavy-bottomed pot to 350°F (175°C), ensuring it is ready for frying.
- Make the Coating: In a separate large bowl, thoroughly mix together all-purpose flour, cornstarch, all-purpose seasoning, smoked paprika, pink Himalayan salt, freshly cracked black pepper, Jamaican curry powder, and ground turmeric to create the flavorful dredge.
- Coat the Chicken: Remove each chicken piece from the marinade, shaking off excess liquid, then dredge thoroughly in the seasoned flour mixture, coating each piece evenly.
- Double-Dredge for Extra Crunch: For an ultra crispy crust, dip the coated chicken pieces back into the marinade quickly and then coat again in the seasoned flour mixture. After double coating, let the chicken rest for 5 minutes to set the crust.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry each piece for about 12 minutes or until the coating is golden brown and the internal temperature reaches 165°F (74°C).
- Cool the Chicken: Remove the fried chicken with a slotted spoon and place on a wire rack set over a paper towel-lined tray to drain excess oil and stay crispy.
- Save the Oil: Once frying is complete and the oil has cooled, strain it through a fine sieve or cheesecloth and store it for future use to maximize kitchen economy.
Notes
- For best flavor, marinate the chicken overnight to allow spices to fully infuse and tenderize the meat.
- Make sure to pat the chicken dry before seasoning to help the marinade stick better.
- Maintaining the oil temperature at 350°F is key for crispiness without greasiness.
- Double dredging creates an extra crispy crust but be careful not to make the coating too thick or it may not cook through properly.
- Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
- Leftover frying oil can be saved and reused but strain it well before storage.
