Curry Fried Chicken

Greedy tips:

    • Fry in batches so your oil maintains the heat, I fry at 350 in batches of 5, if you have a deep fryer or a bigger pot then you can do more, its all about maintaining a constant temp. too much chicken will drop the temp of the oil
    • try to fry similar sized and types of pieces so they finish at the same time
    • Brining is optional but I do recommend spending the extra time to do this. Makes the chicken juicy and the flavor penetrates right to the bone.
    • I used drumsticks and wings. Drumsticks and thighs take around 15 to 20 minutes to cook wings take about 10 minutes and breast around 12 minutes. Juices should run clear and internal temp should be at least 165
    • If you are not deep frying where the chicken, it totally submerged make sure to turn for an even color and even cooking.
    • I was trying out the Maggie chicken seasoning, but if you don’t want to use that use any bouillon cube or seasoning salt you prefer.

Ingredients

15 chicken pieces

For the brine

¾ cup salt

½ cup sugar

10 cups water

For the rub

1 teaspoon salt

2 tablespoon curry powder

1 tablespoon Maggie chicken seasoning

1 teaspoon black pepper

1 teaspoon cayenne pepper

2 tablespoon onion powder

1 tablespoon sugar

2 tablespoon ground allspice

Frying the chicken

3 cup flour

1 cup cornstarch

2 teaspoon salt

1 tablespoon black pepper

oil for deep frying

Instructions

For the brine

    • dissolve the salt and sugar in the water, place chicken in the brine in a sealable container and set aside in the refrigerator for at least 3 to 4 hours
    • After the time has passed, discard brine, wash and thoroughly dry the chicken

For the rub

    • combine all the dry rub ingredients and add this to the dry chicken making sure to really massage it in and get the seasoning under the skin

To fry the chicken

    • Mix salt and black pepper in the flour
    • coat each chicken part in the seasoned flour and set aside. Let it sit for about 6 minutes.
    • Dredge the chicken in the flour mixture a second time and set aside for another 10 minutes.
    • Once they are set (and you will know because even though its coated in flour the fine lines in the skin show clearly) fry in batches of 5 at 350f until golden and crispy