Looking for a spicy fried chicken recipe? Here you go. The coating gets extra crisp and curry powder, allspice, and habanero pepper add the heat to the recipe.
1 tablespoon curry powder
1/2 teaspoon ground allspice
2 tablespoons minced garlic
1 habanero pepper, stemmed, seeded, and minced
1 egg
1 cup all-purpose flour
salt and pepper, to taste
4 pounds chicken pieces
vegetable oil or shortening or lard
Combine the curry powder, allspice, garlic, habanero, egg, and water in a bowl and whisk together. Add the flour, salt, and pepper and mix until combined. It should be more dry like a coating and not like a batter. Add flour or water as needed to get the right consistency. Add the chicken pieces and coat well in the mixture. Let the chicken sit in the coating. You can also cover and refrigerate it at this point for up to 1 day.
Add 1/2-inch of oil to a deep, large skillet over medium-high heat. Heat the oil to 360 degrees F, adjusting the heat as needed to achieve the temperature.
Remove the chicken from the coating mixture and one or two at a time, place each piece in the hot oil, letting the oil come back to temperature after each addition.
Cover the skillet and cook for 7 minutes.
Remove the cover and turn the chicken pieces over. Cook, uncovered, for 7 minutes. Turn the chicken again and cook for 5 more minutes or until the chicken is browned on all sides (continue to turn the pieces as needed).
Remove the chicken from the hot oil and drain on paper toweling. Serve hot, warm, or cold.
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reviews & comments
September 5, 2020
This is a great recipe. My husband loved It and said to have this chicken once a week! And I thank you.
September 26, 2013
I had no problems with this recipe. I let the chicken "marinate" in the flour mixture overnight and I think that increased the spicy factor a bit because I found this chicken to have a lot of flavor. And I concur that the crisp coating is fabulous.
June 13, 2009
The directions confused us a bit - but we're still giving this five stars for being to-die-for tasty! The coating was supposed to be "dry by not powdery". We just couldn't get the right texture. So, we added more liquid and slathered the mixture on the chicken. We let it marinate in the refrigerator for an hour this way. Before cooking we lightly dusted the chicken in seasoned flour (using the same seasonings as in the recipe) and fried as directed. The texture was supercrunchy (mmm!) but not as spicy as the name implies and needed salt. More heat and the addition of salt are the only (minor!) things we would change - but this recipe is going in our permanent recipe file!