Name: Buttermilk-Brined Fried Chicken Masala
Prep time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 6 c. buttermilk; 1/2 c. 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; 2 chickens; canola oil; 4 c. 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

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.

Buttermilk-Brined Fried Chicken Masala

Ingredients

For Brine:

For Chicken:

Directions

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