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.
Serving this Curry Fried Chicken between a grilled bun slathered with spicy mayo and topped with a cool coleslaw takes this sandwich to another level of comfort food and is the ultimate transition dish into fall while still reaping the sunshiny benefits of summer.
The Clucking Best Curry Fried Chicken Sandwich EVER
PREP TIME | 15 minutes
COOK TIME | 15 minutes
PASSIVE TIME | 1 hours
INGREDIENTS | Makes 4 servings
- 8 chicken thighs, boneless + skinless
- ¼ cup Caribbean curry powder
- 1 tsp roasted cumin, geera
- ¼ cup diced mango
- 2 large limes, juiced
- 1 small shallot, minced
- 4 cloves garlic, minced
- 2 scotch bonnet peppers, minced
- 1 tsp fresh thyme
- 1 tsp salt + additional for seasoning
- ½ tsp black pepper
- 2 tbsp water
- 1 cup flour
- ½ cup cornmeal
- 1 tbsp baking powder
- 6 cups peanut oil, or other frying oil
- ½ cup mayo
No. 1 | Place the chicken thighs in a single layer on plastic wrap. Cover with another piece of plastic wrap. Using a meat tenderizer, pound out the chicken thighs to a ¼ inch thickness. Place in a bowl or ziploc bag for marinating.
No. 2 | In a small food processor, blend together the curry powder, cumin, mango, lime juice, shallot, garlic, scotch bonnets, thyme, salt and black pepper. Reserve 2 tbsp on the mixture and pour the rest over the chicken thighs. Massage the marinade into the chicken and place in the fridge for at least 1 hour and up to 4 hours.
No. 3 | Heat the peanut oil to 350° in a large saucepan on medium heat. Use a thermometer to keep track of the oil temperature. While the oil is coming to temperature, mix the remaining curry marinade with 2 tbsp of water. Cook in a small saucepan on medium-high heat for 5 minutes. Remove from heat and allow to cool. Once cool, mix the curry sauce with mayo for topping the sandwich.
No. 4 | Meanwhile, whisk together the flour, cornmeal, and baking powder in a large tupperware container or ziploc bag. Place each piece of marinated chicken in the flour and shake vigorously until all thighs have a thick coating of flour on them.
No. 5 | Fry the chicken in small batches for 4-5 minutes. Transfer to a wire rack lined with paper towel. Season with salt while they are still hot.
No.6 | Serve on your favourite bun with curried mayo, coleslaw or greens, tomatoes, cheese or whatever else you like.
Bon appetit xo
Chef Sous Chef
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