Fried Chicken Masala

Ingredients for Fried Chicken Masala

• 725ml buttermilk

• 60ml kosher salt

• 2 tablespoons sugar

• 1 1/2 teaspoons garam masala

• 1 teaspoon ground coriander

• 1 teaspoon ground peppercorns

• 1/2 teaspoons ground ginger

• 1/2 teskedar paprikapulver

• 1/4 teskedar cayennepeppar

• 1 chicken (3 1/2 to 1.8kg ), cut into 8 serving pieces

• Canola oil, for frying

• 2 cups plain flour

• 2 teaspoons ground coriander

• 2 teaspoons garam masala

• 2 teaspoons ground peppercorns

• 1 teaspoon turmeric

• 1/2 teskedar kosher salt

• 1/4 teskedar cayennepeppar

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.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 191°C. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. 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 fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel–lined plate to drain. Serve while warm or at room temperature.

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