Fried Chicken Experiment
This happens often to me: I read a post and then I can't stop thinking about it. In this case, it was the fried chicken thread from a couple of days ago.
I had chicken (buddy's natural - three each legs and thighs), flour, spices, peanut oil, cast iron, thermometer, etc. But, I had no buttermilk. So I took a chance - I had coconut milk and I didn't want to go to the store.
So, I mixed the coconut milk (14 oz, with the cream) with red curry and a little cayenne. The curry contained salt. I "marinated" the chicken parts in this for 7 hours.
I kept the chicken cold, breaded it once, then for half the recipe, recoated with the curry coconut milk mixture and breaded again.
Cooked at 340-350 for 10 min covered and until brown uncovered (about 25 more minutes, I think). I was nervous.
MY GOD - it was very good. The coconut taste was slight, not overpowering or sweet at all, and the taste of the curry and cocounut could be tasted to the bone. The breading (flour plus mashed up crackers) had a lot of seasoning in it - thyme, garlic, onion powder, salt, black pepper, etc. Overall crunch and a nice compliment to the meat.
Thanks, y'all, for the detailed descriptions.
re: Just Larry
There wasn't much of a difference, except that the double coating was less uniform. Actually, I think that most of the second coat just came off (I only left them in the fridge after coating for about 15 minutes). The single coating was enough, because the coconut foam was thick enough to hold a sufficient amount of breading. My conclusion that there was no need to double.
That sounds really good! Based on the recipe that I linked on that thread, next time consider:
1. Using some cornmeal instead of crackers. Adds a great crunch and flavor!
2. Putting the coated chicken back in the fridge for 1-2 hrs. to set. Makes the coating more crispy and less likely to detach from chicken during frying.