Buttermilk Fried Chicken with Madras Curry Recipe

Name: Buttermilk Fried Chicken with Madras Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 6 garlic cloves, crushed; 2 Thai chiles, chopped; One 1-inch piece of fresh ginger, crushed; Kosher salt; One 4-pound chicken, cut into 8 pieces; 2 cups all-purpose flour; 1 tablespoon Madras curry powder; Vegetable or canola oil, for frying; Thai sweet chile sauce, for serving

Servings: persons

2 cups buttermilk
6 garlic cloves, crushed
2 Thai chiles, chopped
One 1-inch piece of fresh ginger, crushed
Kosher salt
One 4-pound chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon Madras curry powder
Vegetable or canola oil, for frying
Thai sweet chile sauce, for serving

1
In a large bowl, combine the buttermilk, garlic, Thai chiles, ginger and 1 teaspoon of salt.
2
Add the chicken and turn to coat.
3
Cover and refrigerate overnight.
4
Set a rack over a baking sheet.
5
In a large, resealable plastic bag, mix the flour, curry powder and 1 tablespoon of salt and shake to blend.
6
Remove the chicken from the buttermilk, letting the excess drip back into the bowl, then dredge the chicken in the flour mixture.
7
Transfer the coated chicken to the rack.
8
In a large, deep skillet, heat 1 inch of oil to 350.
9
Set another rack over a rimmed baking sheet.
10
Fry the chicken at 300, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160, 15 to 18 minutes.
11
Transfer the fried chicken to the rack and let stand for 5 minutes before serving with the sweet chile sauce.

1256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups buttermilk, 6 garlic cloves, crushed, 2 Thai chiles, chopped, One 1-inch piece of fresh ginger, crushed, and more.

Yes, Buttermilk Fried Chicken with Madras Curry 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.

Buttermilk Fried Chicken with Madras Curry

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