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Buttermilk Fried Chicken With a Curry Flair ****
1 1/2 cups buttermilk (whole milk will do)
3 tablespoons curry powder
3, 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
1/2 a three pound chicken, devided
1 1/2 cups all-purpose flour
2 teaspoons chili powder
3 cups about canola oil
+ Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl
+ Add chicken; turn to coat
+ chill (10 min to over night)
+ Line 2 baking sheets with paper towels
+ Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
+ Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch
+ Heat over medium-high heat to 375.
+ Dip chicken in flour mixture and turn to coat; shake off excess.
+ Add chicken, skin side down, to skillet;
+ Cover, cook until brown, about 12 minutes.
+ Turn chicken over; Cook uncovered until cooked through, (about 5 minutes for breasts and 10 minutes for legs and thighs)
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Buttermilk_Fried_Chicken_With_a_Curry_Flair