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Fried Chicken Chicken

Fried Chicken Experiment


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Home Cooking Fried Chicken Chicken

Fried Chicken Experiment

rudeboy | | Apr 18, 2005 06:26 PM

This happens often to me: I read a post and then I can't stop thinking about it. In this case, it was the fried chicken thread from a couple of days ago.

I had chicken (buddy's natural - three each legs and thighs), flour, spices, peanut oil, cast iron, thermometer, etc. But, I had no buttermilk. So I took a chance - I had coconut milk and I didn't want to go to the store.

So, I mixed the coconut milk (14 oz, with the cream) with red curry and a little cayenne. The curry contained salt. I "marinated" the chicken parts in this for 7 hours.

I kept the chicken cold, breaded it once, then for half the recipe, recoated with the curry coconut milk mixture and breaded again.

Cooked at 340-350 for 10 min covered and until brown uncovered (about 25 more minutes, I think). I was nervous.

MY GOD - it was very good. The coconut taste was slight, not overpowering or sweet at all, and the taste of the curry and cocounut could be tasted to the bone. The breading (flour plus mashed up crackers) had a lot of seasoning in it - thyme, garlic, onion powder, salt, black pepper, etc. Overall crunch and a nice compliment to the meat.

Thanks, y'all, for the detailed descriptions.

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