Buttermilk Fried Chicken With A Curry Flair

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.