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Fried Chicken Masala

10 Jan

Here is a tasty way to change up your everyday fried chicken.  I had never ventured much into preparing Indian style dishes until I had an opportunity to work with this amazing chef for a training session.  It was amazing!  (Both the experience and the food)  The variety and depth of flavors will surely leave you wanting one more piece!

 

 

 

 

 

 

 

Fried Chicken Masala

For the buttermilk brine:

  • 3 cups buttermilk
  • 1/4 cup kosher salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon cracked peppercorns
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 3 1/2 to 4-pound chicken cut into 8 parts

Canola oil

For the breading:

  • 2 cups all-purpose flour
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 2 teaspoons cracked pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper

Mix the buttermilk with all of the spices for the brine in a large bowl. Transfer to a resealable gallon-sized plastic bag. Add the chicken, turn to coat and refrigerate overnight.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. Whisk the flour with the spices and add the chicken pieces to it. Turn to coat in flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, about 4 to 6 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 4 to 6 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.

 
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