Curry Fried Chicken

Step 1

Mix all ingredients for the spice mix in a small bowl and set aside.
Place 4 cups of water in a large stock pot with sugar, salt, garlic, thyme and red pepper flakes then bring to a boil. Once water is boiling remove brine from heat and allow to cool completely.
Add 3 cups water, coconut milk and chicken. Allow to sit for at least 4 hours, preferably overnight.
Next, drain all liquid and pat dry. Add 1 tbsp of spice mix to chicken and rub making sure to coat well.
Place 1 cup flour in a large plate and add 1 tbsp of spice mix, mix to combine. In another large plate add the remaining 1 cup of flour. In a large bowl whisk together eggs and milk.
Coat chicken in seasoned flour, making sure to shake off any excess then quickly dip in egg mixture. Allow the excess egg mixture to drip off chicken before adding to the plate of plain flour. Once again shake off excess flour and then set aside. Repeat with each piece of chicken.
Place a heavy bottom pot over high heat with 2 inches deep canola oil. Once oil is hot, lower the heat to medium low. Now carefully add chicken pieces into oil and fry 10 minutes, then flip. Fry for an additional 10 minutes or until golden brown. Remove from heat and place on a plate lined with paper towel to drain excess oil.
Notes
If the chicken browns too fast that means the oil and too hot and it won’t cook through on the inside. However if the oil is not hot enough the chicken will soak up the fat and become greasy.

Shaking off the excess flour is an important step. By shaking off the excess flour it ensure a thin crispy crust. What you don’t want is a thick bready crust.