Crispychickencurry Recipes

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CRISPY CURRY CHICKEN - FRIED CURRY CHICKEN RECIPE



Crispy Curry Chicken - Fried Curry Chicken Recipe image

Crispy Curry Chicken - Fried Curry Chicken Recipe: super easy and delicious crispy curry skillet-fried chicken recipe made using flour, curry powder, corn starch and chicken. Perfect for weeknight meals, brunch or parties too.

Provided by Molly Kumar

Categories     Entree

Time 22m

Number Of Ingredients 9

6 Boneless Chicken Breasts, cleaned
2 Tbsp Argo® Corn Starch​
5 Tbsp All-Purpose Flour
4 Tbsp Bread Crumbs - storebought or homemade
1 Tbsp Curry Seasoning - storebought or homemade
2 Tbsp Onion Powder
1 Tsp Ginger+Garlic Powder
1 Egg
1 Cup Oil

Steps:

  • In a large bowl, whisk together all-purpose flour, bread crumbs, Argo® Corn Starch​, curry powder and seasonings. Keep aside.
  • In another big bowl, whisk an egg.
  • Now take each chicken breast and coat it evenly on both sides with egg mixture.
  • Place the egg coated chicken breast in the flour mixture and coat both sides evenly.
  • Lift the flour-coated chicken breast and shake it to remove any extra flour.
  • Place the coated chicken breast on a place.
  • Similarly, coat all the remaining chicken breasts with egg mixture and flour mixture.

Nutrition Facts : Calories 864 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 64 grams fat, Fiber 1 grams fiber, Protein 59 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 250 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat

CRISPY CURRY FRIED CHICKEN



Crispy Curry Fried Chicken image

Number Of Ingredients 12

2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seed or ground cardamom
1 tablespoon grated lime zest plus 8 wedges of lime
1 cup whole-fat plain yogurt
1 whole chicken, cut for frying into 8 pieces
Salt and pepper
2 cups all-purpose flour
Vegetable, safflower, or peanut oil, for frying

Steps:

  • In a small bowl, mix together the curry, chili powder, onion and garlic powders, poultry seasoning, celery seed or ground cardamom, and lime zest, and set aside.
  • Combine half of the spice mixture with the yogurt. Season the chicken with salt and pepper. Coat the chicken with the yogurt. This can be done as much as 24 hours ahead. Keep the chicken, covered, in the refrigerator until about 30 minutes before you are ready to cook it.
  • Place the flour in a large brown paper sack, add the remainder of the spice mix to it, and shake the bag. Add 4 chicken pieces and shake to coat.
  • In a large pot at least five inches high, heat 2 1/2 to 3 inches of frying oil over medium to medium-high heat. Insert the handle of a wooden spoon in the oil. If rapid bubbles come out and away from the handle, the oil is ready. Fry the 4 pieces of coated chicken for 12 minutes, turning once. Coat the remaining chicken while the first batch fries up. Cool the chicken on a rack and sprinkle with a little extra salt. Allow the oil to heat back up for a minute or two, then fry the second batch. Serve with the lime wedges to squirt over the crispy curry chicken.

CRISPY CURRY FRIED CHICKEN



Crispy Curry Fried Chicken image

This is a Rachael Ray recipe for a different fried chicken. I do love me some good old Southern fried chicken, but I'm also pretty crazy about curry. Can't wait to see how this turns out! Marinating time is not included in prep time.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons curry powder, such as Madras
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon celery seeds or 1 teaspoon ground cardamom
1 tablespoon lime zest
1 chicken, cut into 8 pieces
1 cup whole-fat plain yogurt
2 cups flour
3 cups vegetable oil or 3 cups peanut oil

Steps:

  • In a small bowl, mix together the curry, chili, onion and garlic powders, poultry seasoning, celery seed or ground cardamom and lime zest, and set aside.
  • In a large bowl with a lid or a large, re-sealable plastic bag, add half of the spice mixture, the chicken and the yogurt, and marinate for at least 30 minutes or up to overnight, but no longer than 24 hours.
  • In a large paper bag, shake up the flour and the other half of the spice mixture. Add half of the marinated chicken pieces and shake it to coat. Remove the coated pieces, add the other half of the chicken and repeat.
  • Heat a deep skillet or Dutch oven over medium-high heat with oil. When bubbles rapidly roll away from a handle of a wooden spoon inserted into the oil, it's hot enough to fry the chicken. (If you have an oil thermometer, it should read 350ºF.) Avoid overcrowding the pan, so cook the chicken in 2 batches, if necessary. Cook smaller pieces for 10 minutes, turning occasionally, cook larger pieces for 12-15 minutes total. Let the finished pieces drain on a cooling rack set over a baking sheet.

Nutrition Facts : Calories 2239.2, Fat 201.7, SaturatedFat 32.6, Cholesterol 180.5, Sodium 213.6, Carbohydrate 57.3, Fiber 3.9, Sugar 4.4, Protein 52.7

CRISPY CHICKEN CURRY



Crispy Chicken Curry image

This is my own recipe. Me and my husband loves curry and i thought of giving the traditional chicken curry a twist. Hope you guys try it out and let me know how it tastes. Best served with any Vegetable Salad.

Provided by Penelope Layla

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 medium eggs, beaten
1 cup flour
3 tablespoons cornstarch
1 cup curry, mix
1 teaspoon paprika
10 pieces chicken fillets
1 1/2 cups oil
4 large potatoes, cut in wedges
salt
pepper
1 cup mayonnaise
2 garlic cloves, crushed

Steps:

  • Beat eggs until fluffy.
  • Mix flour, cornstarch, curry mix and paprika. Salt and pepper to taste.
  • Heat oil.
  • Dip each chicken fillet in the beaten eggs then dip it to flour mixture.
  • Deep fry chicken.
  • Set aside on a paper towel.
  • Sprinkle salt and pepper to potato wedges and deep fry it in the same oil.
  • Serve.

Nutrition Facts : Calories 1504, Fat 108.7, SaturatedFat 15.2, Cholesterol 154.9, Sodium 500.3, Carbohydrate 123, Fiber 17.3, Sugar 7.7, Protein 18.6

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