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1
About six hours before baking the chicken, liberally salt and pepper the pieces of chicken.
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2
Place the chicken on a sheet pan in a single layer and place the pan in the refrigerator.
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3
After about six hours, remove the chicken from the refrigerator.
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4
Preheat the oven to 350F.
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5
Line a sided sheet pan with some heavy-duty aluminum foil.
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6
Spray the foil with some cooking spray and set aside.
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7
In a medium bowl, combine the flour, curry powder, 3/4 teaspoon table salt, 1/4 teaspoon black pepper, and cayenne (if using).
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8
Thoroughly dredge each piece of chicken in the flour mixture and place the chicken on the sprayed sheet pan, skin-side up.
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9
Spritz just enough oil on the top of each piece of chicken to slightly moisten the flour.
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Alternatively, you could lightly brush or dab on some oil on the top of each piece of chicken.
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Once the oven has preheated, bake the chicken for about 50 minutes for thighs (less for breasts and even less for wings).
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Special notes:
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13
I prefer to use the same cut of chicken when making this recipe.
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For example, I prepared this recipe using all chicken thighs (as pictured here) and they cooked in 50 minutes (to an internal temperature of 170F).
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15
If you use all chicken breasts, they will take about 40 minutes (to an internal temperature of 160F).
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16
Chicken wings taste GREAT but only need about 30 minutes.
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I do not like using mixed pieces of chicken (breasts, thighs, wings, etc.)
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because they cook at different rates and that makes it harder to not overcook or undercook some of the pieces.
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19
If you are thinking of frying the chicken in a skillet, dont!
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20
The curry powder will burn in the oil and youll have blackened chicken before it is cooked through.
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This recipe was not designed for shallow or deep frying.
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22
Prep time does not include time for marinating the chicken.
