Thursday, February 28, 2013

Thai Marinated Fried Chicken

This recipe came to me one day when I was about to marinate some chicken in traditional buttermilk, but I had the ingredients on hand to make other recipes of mine that are popular with the family, Thai Marinated Grilled Chicken and Thai Style Pasta, especially sisters Bonnie,Hollie and Gayle. This was also good to help use up some of the spices I had on hand.  Instead of using buttermilk, I used coconut milk.  For flavor building and aromatics, I used Thai Green Curry Spice blend.  This blend is layered  with goodies, including garlic, soy bean, coriander, chili, onion, lemon grass, celery seed, carrot, chives, turmeric, pepper, mustard powder, fenugreek, cumin, chick pea, ginger and cardamon, also salt.  The results were fabulous and the flavor profile is amazing.  I garnished this recipe with fresh parsley from my herb garden, but using Thai Basil or cilantro would be ideal, cilantro being what I used in the above mentioned recipes.  Jasmine Rice makes for a perfect accompaniment for this recipe and stir fry veggies, for an overall multicultural trip to the Orient!

1 3 to 4 lb. fryer, cut up into 8 pieces
1 can coconut milk, UN-sweetened
2 tbsp. Thai Green Curry Spice Blend
Seasoned flour
oil for frying
parsley or cilantro for garnish
In resealable bag, add coconut milk and spice blend, shaking to mix.  Add chicken and work around in bag to coat.
Press out excess air and seal.
Marinate for 2 to 4 hours.
When ready, heat oil to 375*.
Drain chicken in colander, but do not rinse.
Fry chicken in 2 batches until golden and internal temperature reaches 165*, about 10 minutes.
Drain on paper towels.
Keep warm in oven until complete.
Garnish with herbs.  Serves 4.

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