RECIPE #366, DAY #540
ORIGINAL RECIPE: “Indian Fried Chicken” from December 2016 Food Network Magazine*
TIMING: 40 minutes, plus marinating time
DIFFICULTY: Easy except for telling if meat is cooked properly
TOOLS: Baking pan with rack, blate (bowl-plate), cast iron skillet, etc.
COOK TYPE: Stovetop (pan-frying) and oven
HEALTH: It is chicken (and that’s good), but it is fried (although pan-fried) and covered in processed cereal. I use an organic brown rice cereal, but this still doesn’t omit the processed, extruded nature of the product. On the other hand, it’s basically homemade. It’s much better than fast food chicken.
EXPERIENCE: I was still on a kick with my newest copy of Food Network Magazine. (PS. I am not at all happy, Food Network, that you are ending your deal with Netflix. Not. At. All.) This was a quick dinner that I knew would appeal to us as a family, although the bones would bother 2 of us. Even though drumsticks are dirt cheap, I may use boneless thighs next time.
I also realized, a little late, that another veggie is called for. (PS. Those are white sweet potatoes in the photos.)
NOTES: You can also make this with boneless thighs. My family would much appreciate that. 2 of them strongly dislike bones in their supper.
The original recipe suggested baking sweet potatoes and topping them with yogurt. Unless you flavor the yogurt, I would just serve with butter and salt.
The dipping sauce is not necessary.
- In a medium mixing bowl, whisk together 1/4 cup plain Greek yogurt, 1 clove pressed garlic, 2 teaspoons curry powder, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, and a pinch of ground black pepper. Add 8 bone-in chicken drumsticks and/or thighs and work in the marinade. Set aside. (If you are going to wait awhile, put it in the fridge.)
- In a food processor, grind 5 cups crispy rice cereal, 1/2 teaspoon curry powder, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Set aside in a blate (bowl-plate).
- When ready to cook, preheat the oven to 450F.
- Press the chicken into the cereal until completely coated.
- In a large cast iron skillet over medium-high heat, heat 1/2 inch peanut oil until hot but not smoking. Add the chicken (without crowding the pan) and cook about 4 minutes per side until nice and browned. As you finish, move the browned chicken to rack set over a baking pan. Continue until all chicken is brown.
- Bake until cooked through, starting to check on it at 15 minutes.
- While it’s baking, in a small bowl whisk together 1/4 cup ketchup, 1 tablespoon steak sauce, and 2 tablespoons minced cilantro. Serve as a dipping sauce.
Serve with baked, buttered sweet potatoes and steamed broccoli.
*Recipe changed from the original.