Fried chicken sends me back to my childhood, to my dad’s first restaurant. We used to eat there as a family every Sunday and have the best fried chicken. I recently found out his secret recipe (and I will never tell). My aunts and uncles and my grandmother would all come after church and we’d eat at a big table and wait while my grandmother ate very slowly. It’s one of my favorite memories.
So when Sam and I went to Fort Louise and had their curry fried chicken, I knew I had to try my own version. This is one of my favorite recipes I’ve ever done. The chicken is incredibly flavorful, and that crust is unreal! This version is baked, since I have no deep fryer, and I incorporated my own methods to oven bake the chicken. It’s pretty easy, even though it has a few steps to battering the chicken. I chose the dark meat, because that’s my favorite, but you can certainly use a whole chicken instead.
First you marinate the chicken for an hour in curry paste. If you can’t find any curry paste, just sprinkle it with salt, pepper, and curry powder. Not a huge deal.
Then you start battering it. First dip it in the flour. Then the egg. Then the breadcrumbs. Super easy stuff.
Make sure you give everything another sprinkle of salt before baking. But just throw it in the oven for 40 minutes and you’re done! It develops a nice crust and has a great curry flavor! I hope you love it. See the full recipe below.
CURRY OVEN FRIED CHICKEN RECIPE
4-6 chicken thighs, bone in
6 chicken legs, bone in
4 tbsp curry paste (such as Patak’s mild curry paste)
kosher salt for sprinkling
fresh ground pepper for sprinkling
1 cup flour
1 1/2 cups panko breadcrumbs
5 tbsp butter
2 tbsp curry powder
1 tbsp cumin
1/2 tsp cayenne
1 tsp coriander
1/4 tsp nutmeg
olive oil for drizzling
Pat each piece of chicken dry with a paper towel. Then rub with each with a little curry paste. Set on a large platter and sprinkle with salt and pepper. Cover and refrigerate for an hour up to overnight.
Preheat oven to 400 F. In a food processor, add the panko, butter, a pinch of salt, a pinch of pepper, curry powder, cumin, cayenne, coriander, nutmeg and butter. Pulse the food processor until the butter is combined and the panko is chunky. Pour the breadcrumb mixture onto a dinner plate. On another dinner plate, add the flour. In a medium bowl, mix the eggs.
Drizzle olive oil over two baking sheets. For each leg or thigh, using a pair of tongs, dip each in flour, shaking off the excess. Then dip in the egg. Then dip in the breadcrumb mixture. Do this for each leg and thigh, placing on the baking sheets once you’re done. Sprinkle everything with a little extra salt and pepper. Put the baking sheets in the oven for 40 minutes, or until chicken is browned and the thighs read 185 F on a thermometer. Another way to tell is if the juice runs clear when you cut into them.
Remove from the oven and serve hot with your favorite sides. Enjoy!