Eastern-Inspired Fried Chicken

Method6 steps · about 9 hr 5 min

1. 1

   Step 1: Spoon yogurt (3 cups) into a large resealable plastic bag. Add chicken (1) and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.

   Marinate chicken refrigerated 8 hours or overnight · 480 minUses 3 cups plain yogurt · 1 whole chicken, cut into 8 pieces

2. 2

   Step 2: Lift the chicken pieces out of the yogurt marinade and discard the used marinade. Let excess yogurt drain off, then wipe away the excess and pat the chicken dry with paper towels.

   Uses Refrigerated yogurt-marinated chicken

3. 3

   Step 3: Beat milk (3 ½ cups) and eggs (4) together until smooth. Mix flour (5 cups), salt (1 teaspoon), pepper, curry powder (¾ teaspoon), and paprika (¼ teaspoon) together in a wide, shallow bowl.

   Uses 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

4. 4

   Step 4: 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.

   Uses Drained yogurt-marinated chicken · Milk-and-egg dipping mixture · Seasoned flour coating

5. 5

   Step 5: Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

   Uses 3 cups peanut oil for frying, or as needed

6. 6

   Step 6: Gently lower coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry about 10 to 15 minutes per batch, until an instant-read thermometer in the thickest part of each piece, away from bone, reads 165°F (74°C).

   Deep fry chicken · 15 minUses Coated chicken pieces · Hot peanut oil