A fusion of eastern and American-southern tastes. Serve with sweet Thai-style chili sauce on the side for dipping.


Recipe Summary

15 mins
10 mins
8 hrs
8 hrs 25 mins
8 pieces


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.

  • Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.

  • Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.

  • Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

739 calories; protein 43.5g 87% DV; carbohydrates 69.3g 22% DV; fat 30.7g 47% DV; cholesterol 218.1mg 73% DV; sodium 488.1mg 20% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Made as written except that I used chicken breast tenders out of personal preference. I fried 2 pounds and 2 eggs were enough for what I had. This was a good recipe but I think it would be even better if you doubled the amount of seasoning for your flour. 5 cups is a lot of flour for the seasoning to get lost in. Overall great recipe and one I would make again. Read More