Thai Fried Chicken

By on November 13, 2011

F Chicken Thai Fried Chicken


4 Chicken pieces (drumsticks and thighs)

1 ½ cup of all-purpose flour

½ cup of butter milk

1 teaspoon of salt

½ teaspoon of pepper

1 tablespoon of yellow curry paste

1 teaspoon of paprika

5 cups of vegetable oil (Prefer Corn oil for deep frying)


• Marinate the chicken with butter milk, yellow curry paste, salt and pepper. Keep in the fridge at least 1 hour – over night.

• Put the flour in the plastic bag and mix paprika with the flour. Then add the marinated chicken in the bag. Shake the chicken in the flour until it is well covered.

• Add the vegetable oil in the large skillet over medium-high heat. Make sure the oil is hot. Then add the chicken to deep fry in the oil until golden and crispy.

• Lay some paper towels on a tray to absorb the grease from the chicken as they come out of the fryer.

• Let them cool for a minute. Try Sriracha hot sauce to add some fiery kick to each bite!