Crispy Chicken with Arrabbiata Pasta
Crispy Chicken with Arrabbiata Pasta
Ingredients
For the Chicken
- 4 chicken thighs
- 4 chicken drumsticks
For the Marinade
- 1 liter laban rayeb, (yogurt)
- 2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 teaspoon thyme
- 1 teaspoon rosemary
For the Dredging Mix
- 2 1/4 cups flour
- 6 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons curry powder
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
For the Pasta
- 1 pasta cup, (Arrabbiata)
- as needed hot water
For Frying
- as needed vegetable oil
Instructions
- 1
Carefully loosen the skin of each chicken thigh and drumstick. Season the chicken underneath the skin with a pinch of salt and pepper for added flavor.
⏱️ 5 min
- 2
In a large bowl, combine the laban rayeb, 2 tablespoons salt, 1 1/2 teaspoons black pepper, 2 tablespoons paprika, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon curry powder, 2 tablespoons lemon juice, 2 tablespoons vinegar, 1 teaspoon thyme, and 1 teaspoon rosemary. Mix well until all marinade ingredients are thoroughly combined.
⏱️ 5 min
- 3
Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate overnight (at least 8 hours) to allow the flavors to meld and tenderize the chicken.
⏱️ 5 min
- 4
In a separate shallow bowl, prepare the dredging mix by combining 2 1/4 cups flour, 6 tablespoons cornstarch, 1 teaspoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 2 teaspoons curry powder, 1 1/2 tablespoons salt, 1 1/2 teaspoons black pepper, and 1 teaspoon cayenne pepper. Whisk until well combined.
⏱️ 5 min
- 5
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to create a thick, crispy crust. Ensure the entire surface is coated.
⏱️ 10 min
- 6
Heat vegetable oil in a large, deep pot or Dutch oven over medium-low heat. The oil should be deep enough to submerge the chicken pieces. Once hot, carefully add the chicken and fry on low heat for approximately 10 minutes. This slow cooking ensures the chicken cooks through without burning the crust.
⏱️ 10 min
- 7
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest for a few minutes. This allows the internal temperature to equalize and the crust to firm up slightly.
⏱️ 5 min
- 8
Increase the heat to high. Once the oil is very hot, return the chicken to the pot and fry again until golden brown and extra crispy, about 5-7 minutes. This second fry at a higher temperature creates the signature crispy exterior.
⏱️ 7 min
- 9
While the chicken is frying, prepare the pasta cup according to package instructions: empty the seasoning packet into the cup, add hot water up to the fill line, cover, and let sit for 5 minutes. Stir well before serving.
⏱️ 5 min
- 10
Serve the crispy chicken immediately alongside the prepared Arrabbiata pasta.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken with Arrabbiata Pasta
For the Chicken
- 4 chicken thighs
- 4 chicken drumsticks
For the Marinade
- 1 liter laban rayeb, (yogurt)
- 2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 2 tablespoons paprika
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon curry powder
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 teaspoon thyme
- 1 teaspoon rosemary
For the Dredging Mix
- 2 1/4 cups flour
- 6 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons curry powder
- 1 1/2 tablespoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper
For the Pasta
- 1 pasta cup, (Arrabbiata)
- as needed hot water
For Frying
- as needed vegetable oil
Instructions
- 1
Carefully loosen the skin of each chicken thigh and drumstick. Season the chicken underneath the skin with a pinch of salt and pepper for added flavor.
⏱️ 5 min - 2
In a large bowl, combine the laban rayeb, 2 tablespoons salt, 1 1/2 teaspoons black pepper, 2 tablespoons paprika, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, 1 teaspoon curry powder, 2 tablespoons lemon juice, 2 tablespoons vinegar, 1 teaspoon thyme, and 1 teaspoon rosemary. Mix well until all marinade ingredients are thoroughly combined.
⏱️ 5 min - 3
Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate overnight (at least 8 hours) to allow the flavors to meld and tenderize the chicken.
⏱️ 5 min - 4
In a separate shallow bowl, prepare the dredging mix by combining 2 1/4 cups flour, 6 tablespoons cornstarch, 1 teaspoon garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 2 teaspoons curry powder, 1 1/2 tablespoons salt, 1 1/2 teaspoons black pepper, and 1 teaspoon cayenne pepper. Whisk until well combined.
⏱️ 5 min - 5
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken thoroughly in the flour mixture, pressing firmly to create a thick, crispy crust. Ensure the entire surface is coated.
⏱️ 10 min - 6
Heat vegetable oil in a large, deep pot or Dutch oven over medium-low heat. The oil should be deep enough to submerge the chicken pieces. Once hot, carefully add the chicken and fry on low heat for approximately 10 minutes. This slow cooking ensures the chicken cooks through without burning the crust.
⏱️ 10 min - 7
Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest for a few minutes. This allows the internal temperature to equalize and the crust to firm up slightly.
⏱️ 5 min - 8
Increase the heat to high. Once the oil is very hot, return the chicken to the pot and fry again until golden brown and extra crispy, about 5-7 minutes. This second fry at a higher temperature creates the signature crispy exterior.
⏱️ 7 min - 9
While the chicken is frying, prepare the pasta cup according to package instructions: empty the seasoning packet into the cup, add hot water up to the fill line, cover, and let sit for 5 minutes. Stir well before serving.
⏱️ 5 min - 10
Serve the crispy chicken immediately alongside the prepared Arrabbiata pasta.
⏱️ 3 min