Beach Picnic Perfect - Man-gurt Fried Chicken

Recipe winner jen Karetnick.

Just in time for summer beach outings, here's the recipe by food writer Jen Karetnick of Miami that won the 2011 Casa Marina Hotel and Restaurant Beach Picnic contest.

The Indian-inspired recipe can be adjusted to lower calories and to make it gluten-free.

 I plan to try it on my next trip to the beach. If you try it first, let me know what you think.

Man-gurt Fried Chicken

Serves 6-8

 2 cups ripe, overripe or frozen mangoes
Juice of 1 lime
32 ounces plain yogurt
2 TBS chili powder
2 TBS coriander
1 TBS cumin
1 TBS salt or to taste
1 tablespoon black pepper or to taste
2 3-pound chickens, cut into parts, washed and dried
1 box panko bread crumbs
1 quart canola oil for frying

In a food processor, puree mangoes. Add the lime juice, yogurt, chili powder, coriander, cumin, salt and pepper. Process until smooth.

Arrange chicken pieces in a roasting pan and pour mango mixture over them, turning to allow thorough coating. There should be plenty of marinade, enough to cover the chicken. Put into the refrigerator and marinate for 4-24 hours.

In a deep frying pan, heat oil. Remove chicken from man-gurt mixture, shaking off excess but allowing some to remain as coating, and roll in breadcrumbs. Fry chicken parts 5 minutes on each side. Be sure not to crowd the pan. Remove chicken with tongs and drain on paper towels.

Lower Calorie: This recipe is healthier, and just as terrific, when oven-baked. Preheat oven to 425 degrees. Arrange chicken on broiling pan. Bake until juices run clear when a part is pricked, 30-40 minutes.

Gluten-free: Skip the panko and barbecue the chicken on the backyard grill.