Spicy Batter-Fried Chicken
Instructions:
Crunchier and spicier than the previous recipe.
Neutral oil, like grapeseed or corn, or peanut oil, as
needed
Salt and freshly ground black pepper
2 tablespoons curry powder (to make your own)
1 teaspoon ground allspice
2 tablespoons chopped garlic
1 teaspoon minced fresh chile, like serrano, or to
taste, or hot red pepper flakes or cayenne, to taste
1 cup all-purpose flour
1 egg
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
and cut into 8 pieces, or any combination of parts
Lemon or lime wedges
MAKES: 4 to 6 servings
TIME: 30 minutes
- Heat at least 1/2 inch of the fat over medium-high heat in a large, deep skillet, broad saucepan, or similar vessel that can later be covered. While it is heating, combine the seasonings with the flour; beat the egg with 1/2 cup water and stir into the flour. The mixture will be thick.
- When the fat reaches 350 F, raise the heat to high and begin to dip the chicken pieces in the batter and then add them, one at a time, to the skillet. When they have all been added, cover the skillet if you prefer, reduce the heat to medium-high, and set a timer for 7 minutes.
- After 7 minutes, uncover the skillet, turn the chicken, and continue to cook, uncovered, for another 7 minutes. Continue to fry, turning a couple more times, until nicely browned all over, about 5 minutes longer.
- As the chicken pieces finish cooking (to check for doneness, cut into a piece close to the bone; the juices should run clear), remove them from the skillet and drain them on paper bags or towels. Serve hot, warm (keep warm in a low oven if you like), or at room temperature, with the lemon or lime.