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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Buttermilk Fried Chicken with Madras Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions