Recipes Curry Fried Chicken 5.0 (1) 1 Review Curry power and red-pepper flakes add an Indian-inspired twist to this American classic. Plus: More Chicken Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on July 8, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 4 Ingredients 2 pounds bone-in chicken drumsticks or thighs, with skin 1 tablespoon kosher or sea salt 2 tablespoons curry powder 1 teaspoon crushed red-pepper flakes 1 teaspoon fresh cracked black pepper, or to taste 2 large eggs 1 cup all-purpose flour Vegetable oil, for frying Minced cilantro, for garnish (optional) Directions Rinse the chicken and pat dry. Set aside. Whisk together the salt, curry, red-pepper flakes and black pepper. Rub the chicken with the spice mixture. In large bowl, beat the eggs. In another large bowl, whisk together the flour and spice mixture. Dredge the chicken in egg and then dredge in the flour mixture. Shake off any excess flour. Set the coated pieces aside and repeat with the remaining chicken. Fill a large pan or Dutch oven with about 1 inch of oil and heat to 375°. Working in small batches, gently place the chicken in the hot oil and fry on both sides until crispy and cooked through, 10 to 15 minutes on each side. Garnish with cilantro if desired and serve. Rate it Print