Spicy Supercrunchy Fried Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 good chicken, cut into serving pieces or 8 -10 chicken legs with thigh, trimmed of excess fat
• salt and pepper
• 1 tablespoon curry powder
• 1/2 teaspoon ground allspice
• 2 tablespoons minced garlic
• 1 habaneros or 1 other fresh chili, stemmed,seeded and minced or 1 cayenne, to taste (optional)
• 1 egg
• 1 cup flour
• lard, and
• butter, combined or vegetable oil
• lemon wedges or lime wedge (to garnish)

Recipe

• 1 in a bowl, toss chicken with salt, pepper, curry, allspice, garlic chilli, egg and 2 tablespoons water.
• 2 when thoroughly combined, blend in flour, using your hands.
• 3 keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery).
• 4 let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.
• 5 choose a skillet or casserole at least 12 inches in diameter that can be covered.
• 6 add enough fat to come to a depth of about 1/2 inch and turn heat to medium-high.
• 7 if you are using butter, skim any foam as it rises to the surface.
• 8 when oil is hot (a pinch of flour will sizzle) raise heat to high.
• 9 slowly add chicken pieces to skillet (if you add them all at once, temperature will plummet).
• 10 cover skillet, reduce heat to medium-high and cook for 7 minutes.
• 11 uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
• 12 turn chicken again and cook for about 5 minutes, turning as necessary to ensure that both sides are golden brown.
• 13 remove chicken from skillet and drain on paper towels.
• 14 serve chicken at any temperature, with lemon or lime wedges.