Spicy Curried Fried Chicken

Prep: 15 min.; Chill: 3 hrs.; Stand: 30 min.; Fry: 1 hr., 5 min. The wings cook more quickly than larger pieces, so we recommend that you cook them first. While we normally fry at 375°, this recipe requires a lower temperature to keep the chicken from overbrowning.

Yield: Makes 4 servings

Ingredients

• 1  (3 1/2-lb.) cut-up whole chicken
• Spicy Yogurt Marinade
• 1 1/2  cups  all-purpose baking mix
• 1/3  cup  sesame seeds
• 1 1/2  teaspoons  garam masala
• 1  teaspoon  coarsely ground pepper
• Canola oil
• Minted Mango Dipping Sauce

Preparation

1. Place chicken in a 13- x 9-inch baking dish; pour Spicy Yogurt Marinade over chicken, turning to coat. Cover and chill at least 3 hours or overnight, turning occasionally.

2. Remove chicken from marinade, and place on a wire rack on an aluminum foil-lined baking sheet; let stand 10 minutes.

3. Stir together baking mix and next 3 ingredients in a large bowl; toss chicken in mixture until coated, shaking off excess. Repeat coating process. Return chicken to rack; let stand 15 minutes.

4. Pour oil to a depth of 1 inch in a large, heavy skillet; heat to 350°. (Temperature will reduce as chicken is added. For best results, keep temperature between 300° and 325°.) Fry wings 6 minutes; turn and cook 6 more minutes. Remove wings to a rack on an aluminum foil-lined baking sheet. Keep warm in a 200° oven. Fry remaining chicken, 2 pieces at a time, skin sides down, 6 minutes; turn and cook 6 more minutes. Turn pieces; cover and cook 6 minutes or until done, turning during the last 3 minutes for even browning, if necessary. (Chicken pieces will be very dark.) Remove to wire rack; let stand 5 minutes. Serve with Minted Mango Dipping Sauce.

Spicy Curried Fried Shrimp: Substitute 2 lb. peeled and deveined jumbo shrimp for chicken; proceed as directed. Fry shrimp, in batches, at 350° for 3 minutes or until golden; drain on paper towels.