From: Country Living US
Yields:
8
Prep Time:
15 mins
Total Time:
40 mins
Cal/Serv:
704
The fried chicken owes its spice to a buttermilk brine with garam masala, coriander, ginger, and cayenne.
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Ingredients
For Brine:
- 6 cups buttermilk
- 1/2 cup kosher salt
- 4 Tbsp. sugar
- 3 tsp. garam masala (see note)
- 2 tsp. ground coriander
- 2 tsp. ground peppercorns
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
For Chicken:
- 2 chickens
- canola oil
- 4 cups all-purpose flour
- 4 tsp. ground coriander
- 4 tsp. garam masala (see note)
- 4 tsp. ground peppercorns
- 2 tsp. ground turmeric
- 1 tsp. kosher salt
- 1/2 tsp. cayenne pepper
Directions
- Step 1In a large pitcher, combine all brine ingredients and stir. Divide chicken between 2 one-gallon resealable plastic bags. Pour half of brine into each bag and seal. Turn bags to coat chicken, then refrigerate overnight.
- Step 2In a large, heavy-bottomed, high-sided skillet fitted with a candy thermometer, heat 1 inch oil over medium-high heat to 375 degrees F. Meanwhile, in a large bowl, whisk together flour and remaining spices. Working with a few pieces at a time, remove chicken from brine and place in flour mixture, turning to coat. Tap off excess flour, then transfer to skillet (pack pieces fairly tightly).
- Step 3Fry chicken until browned, 6 to 8 minutes; then flip and continue frying until browned on other side, 6 to 8 minutes more. Using tongs, transfer chicken to a paper towel-lined baking pan to drain. Repeat, working in batches until all chicken pieces are fried.
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