Crispy Curry Fried Chicken : The Picnic Game

I am "going" on a picnic and I'm bringing some delicious food beginning with the letter C, ....  for Crispy Curry Fried Chicken. For those of you who are familiar with Louise, the lovely lady from Months of Edible Celebrations, would know about this on-line picnic called, The Picnic Game, that Louise is hosting each June, with the final round-up on 1st July.

And I'm "going" on a picnic with Louise and all the lovely ladies who has joined in the fun.  This is the second time that I've joined The Picnic Game. June 18th is International Picnic Day and Louise has invited us for a picnic game for the month of June. The game is played by selecting a letter and you are supposed to make some food beginning from your chosen letter, to the picnic. The chosen letter will be confirmed and assigned to each person by Louise, like in my case, I chose the letter C, and it is for Crispy Curry Fried Chicken. And that's not all, each of us must list what the other persons before your letter, are bringing! It is a fun on-line picnic game!

I'm going on a picnic and I'm bringing ............
A - Aloo Gobi
B -
C - Crispy Curry Fried Chicken

Yums!

The combination of curry spices.  

I love the usage of lime zest for these, first time I added to a spice for fried chicken! Half of these spice mixture are mixed with some yoghurt. The chicken pieces are then coated with this yoghurt-spice mixture and put aside for a couple of hours in the refrigerator. The rest of the spices are mixed with some flour and just before frying, the chicken pieces are coated with this flour-spice mixture. Bring the chicken out from the refrigerator about 20-30 minutes before frying , bringing it back to room temperature.

I have used chicken drumsticks, which take quite awhile to fry to ensure that the insides are fully cooked. The next time, I would use my favourite part of the chicken, the wings. I love eating chicken wings, especially when they are fried till really crispy, yum! 

These are really crispy and delicious when eaten hot. And just wonderful for a picnic! I'm sure everyone will be reaching out for one of these crispy drumsticks!

Now, who wants to sit next to me, or rather, next to my Crispy Curry Fried Chicken at the Picnic Table?  Better hurry......, or they'll disappear real quick!!!  Hahaha!

To see what's in the picnic basket, don't forget to visit Louise from Months of Edible Celebrations on 1st of July, where she will do a round-up of all the delicious food that everyone is bringing to The Picnic Game. 

And I'm also sharing this post with :
See Ya In The Gumbo hosted my Ms. enPlace
Full Plate Thursday hosted by Miz Helen's Country Cottage
Little Thumbs Up event where the theme for his month is Curry Powder/Curry Paste, hosted by Everybody Eats Well in Flanders, organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y.

and ....

"Cook-Your-Books #1" hosted by me, Kitchen Flavours. Cook or bake any recipes from your cookbooks or magazines and link them up at "Cook-Your-Books", full details from here.

Crispy Curry Fried Chicken

(adapted from "Look+Cook" by Rachael Ray)

Serves 4

2 tablespoons curry powder, such as Madras

1 tablespoon chilli 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 yoghurt

1 whole chicken, cut for frying into 8 pieces

salt and pepper

2 cups all-purpose flour

vegetable, salflower or peanut oil for frying

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 yoghurt. Season the chicken with salt and pepper. Coat the chicken with the yoghurt. This can be done as much as 24 hours ahead. Keep the chicken aside, covered, in the refrigerator until about 30 minutes before you are ready to cook it.

Place the flour in a large brown paper bag, 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.

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