It’s not often we toot our own horns and call ourselves creative geniuses in the kitchen. But when something magical happens during the recipe testing process and when ingredients are harmonious and methods are refined and fateful, you thank the recipe gods and publish the article ASAP as you lick the remnants of Curry Fried Chicken off your fingers.
But what is it that makes our fried chicken the best you’ve ever had? It all starts with skipping the liquid brine and instead concocting a curry powder paste combined with garlic, shallots, mangoes and scotch bonnet peppers to seal in the natural juices of the chicken and infuse the chicken. The thick curry paste clings to the chicken and eliminates the traditional buttermilk dunk before the final flour coating, and once fried, crusts up to the crispiest, chunkiest, and juiciest curry fried chicken breading.