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Monday, July 2, 2018

Buttermilk-Brined Fried Chicken Masala


The fried chicken owes its spice to a buttermilk brine with garam masala, coriander, ginger, and cayenne.

PREP: 0:15
LEVEL: Moderate

For Brine:
6 c. Buttermilk
½ c. Kosher salt
4 tbsp. sugar
3 tsp. garam masala (see note)
2 tsp. ground coriander
2 tsp. ground peppercorns
1 tsp. ground ginger
1 tsp. paprika
½ tsp. cayenne pepper
For Chicken:
2 chickens
canola oil
4 c. all-purpose flour
4 tsp. ground coriander
4 tsp. garam masala (see note)
4 tsp. ground peppercorns
2 tsp. ground turmeric
1 tsp. Kosher salt
½ tsp. cayenne pepper

In a large pitcher, combine all brine ingredients and stir. Divide chicken between 2 one-gallon resealable plastic bags. Pour half of the brine into each bag and seal. Turn bags to coat chicken, then refrigerate overnight.
In a large, heavy-bottomed, high-sided skillet fitted with a candy thermometer, heat 1-inch oil over medium-high heat to 375 degrees F. Meanwhile, in a large bowl, whisk together flour and remaining spices. Working with a few pieces at a time, remove chicken from brine and place in flour mixture, turning to coat. Tap off excess flour, then transfer to skillet (pack pieces fairly tightly).
Fry chicken until browned, 6 to 8 minutes; then flip and continue frying until browned on another side, 6 to 8 minutes more. Using tongs, transfer chicken to a paper towel-lined baking pan to drain. Repeat, working in batches until all chicken pieces are fried.

Tips and Techniques
Note: Garam masala is available at (3 1/2 ounces, $3.99).

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