Effortless Curry Fried Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade Prep
01 -
3 lbs chicken leg quarters, bone-in and split at the joints, keeping the skin on
02 -
1/4 cup distilled white vinegar or the juice of a lime or lemon
03 -
4 cups water, just enough to submerge the chicken
04 -
2 tbsp Jamaican curry powder
05 -
1 tbsp turmeric powder
06 -
2 tsp garlic powder
07 -
2 tsp onion powder
08 -
1/2 tsp smoked paprika or regular paprika if you prefer
09 -
1 tbsp general-purpose seasoning
10 -
8 crushed pimento seeds (allspice)
11 -
4 tsp fresh thyme leaves (from 10-12 sprigs) or 1 1/2 tsp dried thyme
12 -
2 whole bay leaves, crumbled into smaller pieces
13 -
2 tbsp green seasoning blend
14 -
2 tbsp jerk seasoning (adjust to your spice tolerance)
15 -
2 tbsp extra virgin olive oil
16 -
2 cups unsweetened coconut milk (tip: shake before opening)
→ Flour Coating Mix
17 -
2 cups plain flour
18 -
1 cup cornstarch
19 -
1 tbsp general-purpose seasoning
20 -
1 tbsp smoked paprika or use regular as an alternative
21 -
1 tsp freshly ground black pepper
22 -
1 tsp pink Himalayan salt (or add to your taste)
23 -
1 tbsp Jamaican curry powder
24 -
1/2 tbsp turmeric powder
→ Cooking Oil
25 -
4 cups neutral oil with high heat tolerance, like vegetable oil
# Instructions:
01 -
With a sharp blade, cut off any extra fat and feathers that may be stuck. Divide the chicken at the joint if it hasn’t already been done and set the pieces aside in a large bowl.
02 -
Pour the lime/lemon juice or vinegar over the meat, followed by the water. Let it soak briefly, then drain, rinse repeatedly in clean water, and remove all smells. Finish by patting the chicken dry with napkins.
03 -
Transfer the chicken back into a bowl. Sprinkle all the spices and seasonings: curry powder, turmeric, garlic powder, onion powder, smoked paprika, all-purpose mix, crushed pimento, thyme, crushed bay leaves, jerk spice, and green seasoning. Rub this mix thoroughly into the meat. Follow that by pouring the coconut milk over everything, covering it up, and storing it in the fridge for at least 4 hours or, ideally, overnight.
04 -
About half an hour before cooking, allow the chicken to warm to room temperature. Meanwhile, heat up the cooking oil until it reaches 350°F in a heavy pot or a deep fryer. In a separate bowl, whisk the flour, cornstarch, paprika, all-purpose seasoning, salt, turmeric, black pepper, and Jamaican curry powder until well-combined.
05 -
Lift out one piece of chicken at a time, letting extra marinade fall back into the bowl. Coat it in the prepared flour mix, making certain every cranny is covered. Shake off extra flour and repeat with the other pieces, placing coated chicken onto a tray.
06 -
For an even crispier bite, go through the process of flour-coating each chicken piece a second time. Once that's done, set the pieces aside for 5 minutes so the coating properly sticks.
07 -
Carefully slide the pre-coated chicken into the hot oil in small amounts to avoid overcrowding. Fry each batch for about 12 minutes, flipping occasionally. Once the chicken turns deep golden and reaches 165°F inside, transfer it onto a rack over paper towels to drain oil while staying crunchy.
08 -
Let the chicken cool for just a bit after frying to settle the flavors. Serve as is or alongside your favorite sides while it’s still warm and crispy!
# Notes:
01 -
Leaving the chicken to marinate overnight helps the spices sink fully into the meat.
02 -
For the most authentic taste, use Jamaican curry powder, but a solid substitute will still work.
03 -
Coating the chicken twice before frying is how you achieve that epic crunch!
04 -
Skip using a bowl for the chicken to rest after frying—use a wire rack to keep them airy and crispy.
05 -
Store any leftovers in a sealed container in your fridge, and bake in the oven to crisp it back up when reheating.