Fried Chicken Masala

Name: Fried Chicken Masala
Yield: 4 servings
Ingredients: 1 3 cups buttermilk; 1 1/4 cup kosher salt; 1 2 tablespoons sugar; 1 1 1/2 teaspoons garam masala; 1 1 teaspoon ground coriander; 1 1 teaspoon ground peppercorns; 1 1/2 teaspoon ground ginger; 1 1/2 teaspoon paprika; 1 1/4 teaspoon cayenne pepper; 1 1 chicken (3 1/2 to 4 pounds), cut into 8 serving pieces; 1 Canola oil, for frying; 1 2 cups all-purpose flour; 1 2 teaspoons ground coriander; 1 2 teaspoons garam masala; 1 2 teaspoons ground peppercorns; 1 1 teaspoon turmeric; 1 1/2 teaspoon kosher salt; 1 1/4 teaspoon cayenne pepper

From the kitchen of Carly

Buttermilk brined chicken seasoned with garam masala, coriander, and ginger, then fried until the exterior shatters with every bite. Spiced deep and crispy, this masala chicken rewards overnight preparation with impossible tenderness and complex warmth.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 cups buttermilk
11/4 cup kosher salt
12 tablespoons sugar
11 1/2 teaspoons garam masala
11 teaspoon ground coriander
11 teaspoon ground peppercorns
11/2 teaspoon ground ginger
11/2 teaspoon paprika
11/4 teaspoon cayenne pepper
11 chicken (3 1/2 to 4 pounds), cut into 8 serving pieces
1Canola oil, for frying
12 cups all-purpose flour
12 teaspoons ground coriander
12 teaspoons garam masala
12 teaspoons ground peppercorns
11 teaspoon turmeric
11/2 teaspoon kosher salt
11/4 teaspoon cayenne pepper

Instructions

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 375°F. 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.