Eastern Inspired Fried Chicken Recipes

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Steps:

• Place chicken in a large pot and cover with water.
• Add onion, garlic, coriander, tumeric, salt and pepper and stir.
• Allow to simmer for 20-25 minutes.
• This process allows the chicken to absorb the spices.
• In a frying pan or deep fryer, bring vegetable oil to 350ºF degrees.
• Strain chicken from water and roll in flour.
• When oil is hot, fry chicken pieces until golden brown and done.
• Legs and thighs generally take about 15-20 minutes.
• Breasts take 7-10 minutes for strips.
• Cutlets, larger, thicker breast may take up to 15 minutes.
• Serve with a salad, rice, and olives.

Steps:

• Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
• Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
• Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
• Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Wash the chicken parts and pat dry.
• Mix all the dry ingredients together in a large bowl. Dip chicken into milk and dredge in flour mixture. Repeat.
• Deep fry at 360°F for 20 minutes.