Oven-Fried Curried Chicken
Ingredients:
1 cup buttermilk
2 large eggs, beaten
1 cup AP flour
1/3 cup yellow cornmeal
1 t. salt
¾ t. ground black pepper
½ t. cayenne pepper
1 t. red Thai curry paste
Chicken breasts/drumsticks/thighs (bone-in)
Method:
- Combine buttermilk, eggs, and curry paste in one dish.
- In another dish, combine flour, cornmeal, ½ t. salt, peppers.
- Rinse chicken pieces in water, pat dry. Drip chicken in buttermilk mixture, then in flour mixture.
- In a skillet on med-high heat, add chicken. Cook until browned on all sides. Arrange chicken on baking sheet.
- Bake chicken until skin is golden, and temp should read 160 deg F, with clear juices when thigh is pierced w/ knife.