Kofte Chicken Southern Style Food

KOFTE CHICKEN, SOUTHERN-STYLE

Kofte Chicken, Southern-Style image

My friend Karen recently vacationed in Turkey, and she went on and on about how good the food was. Coming back home, she's fixed Turkish food several times, so I asked her for some recipes. I had mixed the spices and the marinade for her grilled chicken, but the country girl in me interrupted. I got to wondering, what if I turned this into FRIED chicken? So, I got some brown rice flour from the cupboard, dredged the yogurt-coated chicken through it and then deep fried it. Leave it to a hillbilly gal to change up a perfectly good Turkish chicken recipe...but I bet you'll like it too!

Provided by Lisa Crum @lisacrum

Categories Chicken

Number Of Ingredients 20

Ingredients

2-3 pound(s) chicken pieces, cut into strips or nuggets (thigh, breast or both)
2 quart(s) oil for frying (your choice) i mix canola and shortening
2-3 cup(s) brown rice flour, with 1-2 teaspoons of kofte spice mixed in
1/4 to 1/2 cup(s) sesame seeds (optional)
KAREN'S MARINADE
2 teaspoon(s) kofte spice (recipe follows)
16 ounce(s) plain greek yogurt
- juice of 1 lemon
KAREN'S KOFTE SPICE MIX--ENOUGH TO LAST FOR MANY MORE DISHES (ALL SPICES ARE GROUND/POWDER)
1 teaspoon(s) salt
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
1 tablespoon(s) coriander
1 teaspoon(s) cumin
1/2 tablespoon(s) cinnamon
1/2 teaspoon(s) allspice
1/4 teaspoon(s) cayenne pepper
1/4 teaspoon(s) ginger
1/4 teaspoon(s) black pepper
1 tablespoon(s) turmeric

Steps:

Prepare kofte spice mix by combining all ingredients thoroughly. Store in ziploc bag or small airtight container.
In large bowl, add 1 teaspoon of the kofte spice to the yogurt and lemon juice, and mix well.
Add chicken pieces to the bowl, coating each piece completely with the marinade. Cover and marinate in refrigerator at least one hour, up to 24 hours.
Preheat oil to 350.
Dredge marinade-coated chicken pieces in brown rice flour and sesame seeds (optional), lightly shake off excess flour.
Deep fry until crisp and golden brown.
Drain on paper towels, adding additional salt and pepper to taste (if desired)as soon as chicken is removed from hot oil. If storing instead of serving right away, let the chicken cool completely before covering or you'll lose the crispy texture.
Serve as is. Although...my hubby likes it with honey mustard sauce on the side. I like to very lightly drizzle plain honey on mine (just barely enough to taste)...but there's nothing wrong with it straight up!

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