A delicious twist on an American classic. This is great hot, for dinner or cold, for a picnic.
The recipe came from Bon Appetit. I love the addition of the curry powder. There was just a hint of it in the finished product. The original recipe served the fried chicken over a yummy, simple salad. I didn't make the salad this time, but I will next.
Buttermilk Fried Chicken1 1/2 cups buttermilk
From Bon Appetit
From Bon Appetit
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
12 pieces of chicken, drumsticks and thighs
1 1/2 cups all purpose flour
2 teaspoons chili powder
Mix buttermilk, curry powder, 3 teaspoons salt, and pepper in large bowl. Add chicken; turn to coat. Cover; chill at least 4 hours or overnight. 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 10 minutes for legs and thighs; transfer to paper towels. Repeat with remaining chicken.
The original recipe called for breasts as well, but I only had legs and thighs on hand (plus they are cheaper).
This chicken is full of flavor and just falls off the bone. Make sure you have big napkins handy. And it is great served with roasted cauliflower.