Summer Chicken With Cilantro dipping sauce
3 pounds of chicken /Thighs and legs
4 cups of flour
2 Tablespoons smoked paprika
2 tablespoons cumin
1 teaspoon salt
1 tablespoon pepper
1 tablespoon garlic powder
3 cups water
1 oz lemon juice
1 lemon sliced
Fresh sprig of oregano and thyme
2 cups of yogurt
1 onion sliced
A squeeze of fresh lemon
Salt and pepper
1 tablespoon smoked paprika
4 eggs blended
Brine chicken overnight in the lemon herb water(optional)
Next day assemble dry mix and yogurt marinade
Pour brine off the chicken, rinse and pat dry
Toss chicken in yogurt marinade and return to the fridge for 1 hour
When ready get a heavy bottom pan deep and wide enough for frying or a deep fryer or electric skillet if you have one. Use a high heat oil of your choice. Heat to 350 degrees
Dip the marinated chicken in flour shaking off the excess, then in the egg mixture again shaking off drips and back to the flour mixture. Repeat until all chicken is dipped. Set on a cookie sheet line with lightly oiled parchment paper.
Fry chicken in small batches careful not to overcrowd. You can fry the chicken completely or fry to a golden brown and finish in the oven (5-6 minutes on each side.) If cooking fully in the fryer 12-15 minutes. Be sure to fry the thighs and legs separately.
Remove to a parchment lined cookie sheet
Serve warm immediately or chill and pack in a picnic for later. This chicken is delicious either way.
Here is the dipping sauce I serve with it.
Yogurt Cilantro Dressing
2 cups yogurt
2 tablespoons cilantro paste (puree one bunch with a drop of lemon juice and water a pinch of salt)
1 teaspoon fine chopped garlic
1 roasted Jalapeno seeded and chopped
Juice of 1 lemon
Salt and pepper to taste
Blend in a Cuisinart of blender
Serve very chilled
Notes: Adding curry to the dry mix and frying in coconut oil is a nice addition to this recipe
I also sometimes use boneless thighs with skin on. They are sort of like a chicken fritter. Really yummy!