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Gallery Tandoori Fried Chicken Credit: Christopher Testani Recipe Summary prep: 40 mins total: 1 day 40 mins Servings: 8
Ingredients Ingredient Checklist 12 bone-in, skin-on chicken thighs Tandoori Marinade for Chicken 1 1/4 cups all-purpose flour Coarse salt and freshly ground pepper 3 cups plus 2 tablespoons safflower oil 1 medium red onion, thinly sliced 1/4 cup fresh lime juice (from 2 limes) 3/4 cup fresh cilantro leaves 3/4 cup fresh mint leaves Cucumber spears, for serving
Gallery Tandoori Fried Chicken Credit: Christopher Testani
Recipe Summary prep: 40 mins total: 1 day 40 mins Servings: 8
Gallery
Tandoori Fried Chicken Credit: Christopher Testani
Tandoori Fried Chicken
Credit: Christopher Testani
Tandoori Fried Chicken
Recipe Summary prep: 40 mins total: 1 day 40 mins Servings: 8
Recipe Summary
prep: 40 mins total: 1 day 40 mins
Servings: 8
prep: 40 mins
total: 1 day 40 mins
prep:
40 mins
total:
1 day 40 mins
Servings: 8
8
Ingredients
Ingredients
- 12 bone-in, skin-on chicken thighs Tandoori Marinade for Chicken 1 1/4 cups all-purpose flour Coarse salt and freshly ground pepper 3 cups plus 2 tablespoons safflower oil 1 medium red onion, thinly sliced 1/4 cup fresh lime juice (from 2 limes) 3/4 cup fresh cilantro leaves 3/4 cup fresh mint leaves Cucumber spears, for serving
Directions
Make a few slashes in meat side of each thigh. In a 9-by-13-inch baking dish, combine chicken and marinade, turning to coat. Refrigerate at least 1 day and up to 2 days.
Preheat oven to 250 degrees. In a large bowl, whisk together flour and 1 1/2 teaspoons salt; season with pepper. In a large straight-sided skillet (preferably cast iron), heat 3 cups oil (it should be about 1/2 inch deep) over medium-high until a thermometer registers 350 degrees.
Working with 6 pieces at a time, remove chicken from marinade, wiping off excess with a paper towel. Dredge in flour mixture and add to skillet, skin-side down. Partially cover and fry until golden brown and cooked through, 6 to 7 minutes a side. (Adjust heat to maintain oil temperature between 330 degrees and 350 degrees; do not let it go over 350 degrees, and return to 350 degrees between batches.) Transfer chicken to a paper towel-lined plate; place in oven to keep warm.
Mix together onion and lime juice; let stand 10 minutes. Stir in remaining 2 tablespoons oil and herbs. Season with salt. Serve chicken, with onion salad and cucumbers.
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All Reviews for Tandoori Fried Chicken
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All Reviews for Tandoori Fried Chicken
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
