Buttermilk Fried Chicken With A Curry Flair – a delicious recipe with buttermilk, curry powder, kosher salt, ground black pepper, chicken, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
2
Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
3
Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375u00b0F.
4
Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
5
Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
6
Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
7
Repeat with remaining chicken.
2737
kcal
Calories
258
g
Fat
35
g
Carbs
75
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups buttermilk, 3 tablespoons curry powder, 3 3/4 teaspoons kosher salt, divided, 1 1/2 teaspoons ground black pepper, and more.
Yes, Buttermilk Fried Chicken With A Curry Flair falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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