This is a recipe I found on the web posted by ‘Foreign Cinema’. Foreign Cinema is a restaurant in San Francisco, and was very nice to share this recipe. Cuz this chicken is hella good!!
3 tbsp, plus 1 tsp Madras Curry Powder
1 tsp Garlic Powder
1/8 tsp Red Chili Flakes
1 pinch Sugar
1 (3 lb) Chicken, cut into 8 pieces
3 tsp Kosher Salt, divided
2 cups All Purpose Flour
1 tsp Black Pepper
3 cups Buttermilk
Mix together 3 tbsp curry powder, garlic powder, chili flakes and sugar. Season the chicken with the curry mixture and 2 tsp salt. Cover; refrigerate overnight.
In a large bowl, combine the flour, pepper, remaining 1 tsp curry powder and the remaining 1 tsp salt.
Dip the chicken in the buttermilk, and then throughly coat with the flour mixture.
In a fryer preheated to 300f, fry chicken until golden brown and cooked through.
Transfer the chicken to a sheet pan; let rest 4 minutes before serving.
Just a side note….
The recipe above is as written by the Foreign Cinema restaurant. My variation is as follows…
I don’t marinade it overnight, because by the time I would make it the next day, which would be in the evening, I think the marinade would be too strong for my liking. I usually prepare it in the morning, and let it sit for about 8 or 9 hours. At the 7′ish hour mark, I pour enough buttermilk to cover the chicken, and let it set for another couple hours. I also use about 2 cups of panko, and 2 cups of flour; mixed together with about 1 tbsp sugar, 1/2 tbsp salt, 1/2 tbsp garlic powder, and 1/2 tbsp red pepper. This adds more flavor, and the panko makes for a great crunchy coating.
These are just my preferences. I wanted to keep the integrity of the recipe by publishing it as written by the creator.
print this recipe here