FRIED CHICKEN MASALA

FRIED CHICKEN MASALA (for four)

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For the buttermilk brine:

3 cups buttermilk

¼ cup kosher salt

2 tablespoons sugar

1-1/2 teaspoons garam masala

1 teaspoon ground coriander

1 teaspoon ground peppercorns

½ teaspoon ground ginger

½ teaspoon paprika

¼ teaspoon cayenne pepper

 

For the chicken:

1 chicken (3-1/2 to 4 pounds), cut into 8 serving pieces

canola oil, for frying

2 cups all purpose flour

2 teaspoons ground coriander

2 teaspoons garam masala

2 teaspoons ground peppercorns

1 teaspoon turmeric

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

 


 

1. To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon sized resealable plastic bag. Add the chicken, turn to coat and refrigerate overnight.

2. Heat an inch of canola oil in a large, heavy bottomed, high sided skillet over medium high heat until it reaches 375*. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn the chicken to coat and let it rest in the flour until the oil gets hot.

3. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and cook until it is deeply browned on the other side, another 6 to 8 minutes. Using tong, transfer chicken pieces to a plate lined with paper towels to drain. Serve warm or at room temperature.

 

from Suvir Saran, American Masala

 

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