Holiday Rush

☰ Menu
Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Poultry Asian Summer Chicken Deep Fry Stove Top Dietary Seasonal Comfort Food Low Carb Low In Something Meat Chicken Breasts Chicken Thighs Legs Taste Mood Savory To Go Equipment Technique

Buttermilk Fried Chicken With A Curry Flair

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.

Steps

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.
Remove chicken from refrigerator.
Line 2 baking sheets with paper towels.
Mix flour , chili powder and 3 / 4 teaspoon salt in shallow dish.
Add enough canola oil to 12-inch skillet to reach depth of 1 / 2 inch.
Heat over medium-high heat to 375f.
Remove 6 chicken pieces from buttermilk mixture.
Dip in flour mixture and turn to coat.
Shake off excess.
Add chicken , skin side down , to skillet.
Reduce heat to medium-low.
Cover , cook until brown , about 12 minutes.
Turn chicken over.
Cook uncovered until cooked through , about 5 minutes for breasts and 10 minutes for legs and thighs.
Transfer to paper towels.
Repeat with remaining chicken.

Ingredients

buttermilk, curry powder, kosher salt, ground black pepper, chicken legs, chicken breast halves, all-purpose flour, chili powder, canola oil