Description
A delicious and flavorful recipe for Curry Fried Chicken, perfect for a family meal or gathering.
Ingredients
Scale
- 2 pounds chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
Instructions
- In a large bowl, combine buttermilk, curry powder, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- In another bowl, whisk together the flour, cornstarch, and baking powder.
- Remove the chicken from the buttermilk mixture, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add the chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding.
- Fry for 10-12 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
- Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
- Let it rest for 5 minutes before serving.
Notes
- For extra crunch, add crushed cornflakes or panko breadcrumbs to the flour mixture.
- Try different spices like cumin or turmeric for a unique flavor twist.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg