Fried Chicken—The Experiment Continues: Spilled Milk #213

Crispy, mildly spiced, pungent notes of saffron—these are the chicken fingers of your dreams.

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Fried chicken fingers. Who doesn’t love them.

So as part of my creative process, I went back to the drawing board on my Thai red curry chicken experiment, this time creating a stiff paste of a marinade/rub to surround the chicken fingers before dredging and frying. This one is a keeper.

And presentation is everything. I dig the wooden platter and the fried chiles and herb leaves in the pile. For what it’s worth the two-ingredient sauce is great on grilled chicken, too. Maybe the next batch I will serve with ranch dressing mixed with a Chinese chile crisp?

Or both.

Recipe: Thai-Style Red Curry Fried Chicken