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.
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
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 375°F.
- 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.
Nutrition Facts : Calories 1396.9, Fat 127.2, SaturatedFat 13.3, Cholesterol 118.2, Sodium 1283.2, Carbohydrate 29.4, Fiber 2.4, Sugar 3.2, Protein 36.1
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