Buttermilk Fried Chicken With a Curry Flair |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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OH MY GOD, I will forever continue to subscribe to Bon Appetit magazine. A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before. Time estimate does not include marination. Ingredients:
1 1/2 cups buttermilk |
3 tablespoons curry powder |
3 3/4 teaspoons kosher salt, divided |
1 1/2 teaspoons ground black pepper |
3 whole chicken legs, cut into leg and thigh pieces |
6 chicken breast halves, with skin and bones |
1 1/2 cups all-purpose flour |
2 teaspoons chili powder |
3 cups about canola oil |
Directions:
1. Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
2. Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
3. Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375°F.
4. Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
5. Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
6. Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
7. Repeat with remaining chicken.
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