Go Back

Eastern-Inspired Fried Chicken

A fusion of eastern and American-southern tastes. Serve with sweet Thai-style chili sauce on the side for dipping.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Course lunch/dinner
Cuisine south east asian
Servings 8 people
Calories 10853.6 kcal

Equipment

  • 1 Large resealable plastic bag
  • 1 Large Mixing Bowl For milk and egg mixture
  • 1 Wide, Shallow Bowl For flour mixture
  • 1 Deep Fryer or Large Saucepan For frying
  • 1 Instant-Read Thermometer For oil and chicken temperature

Ingredients
  

Main

  • 3 cups plain yogurt
  • 1 whole chicken cut into 8 pieces
  • 3 ½ cups whole milk
  • 4 eggs
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • ¾ teaspoon curry powder
  • ¼ teaspoon paprika
  • 3 cups peanut oil for frying or as needed

Instructions
 

  • Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
  • Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
  • Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
  • Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Notes

Achieve optimal tenderness and flavor by ensuring the chicken is fully submerged in the yogurt marinade for the full 8 hours or overnight. When rinsing the chicken, remove all yogurt to prevent burning during frying and ensure a crispier crust. Thoroughly patting the chicken dry is paramount for the breading to adhere properly. Maintain a consistent oil temperature of 375°F (190°C) throughout the frying process; overcrowding the fryer will drop the temperature, resulting in greasy chicken. Fry in small batches for best results. Always check the internal temperature of the chicken (165°F/74°C) to ensure it's safely cooked through.