Buttermilk Fried Chicken with a Curry Flair
Bring bold international flavors to your table with this irresistible Buttermilk Fried Chicken with a Curry Flair! Marinated in velvety buttermilk infused with aromatic curry powder, ground turmeric, and a medley of spices, the chicken becomes tender and deeply flavored before being coated in a seasoned flour mixture for the ultimate crispy crust. The golden, curry-spiced coating adds a delightful twist to the classic comfort food, creating a fusion of Southern charm and South Asian warmth. Perfectly fried to a juicy, golden perfection, this dish is ideal for family dinners, game-day feasts, or any occasion that calls for unforgettable flavor. Serve it hot with your favorite dipping sauces and sides to elevate your fried chicken experience.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs and drumsticks, bone-in and skin-on
- 2 cups Buttermilk
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1.5 teaspoons Salt
- 2 cups All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Ground ginger
- 4 cups Vegetable oil, for frying
Instructions
Place the chicken pieces in a large bowl or resealable plastic bag. Pour the buttermilk over the chicken.
Add 1 tablespoon of curry powder, 1 teaspoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of salt, and 1 teaspoon of black pepper to the buttermilk. Stir or seal the bag and mix to coat. Cover and refrigerate for at least 6 hours or overnight for the best flavor.
In a shallow dish or large plate, combine the flour, cornstarch, ground ginger, remaining curry powder, paprika, garlic powder, onion powder, 0.5 teaspoon of salt, and a pinch of pepper. Mix well.
Remove the chicken from the buttermilk marinade, allowing the excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure a thick, even coating. Place the coated chicken pieces on a wire rack and let them rest for 15 minutes to help the coating adhere.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium heat until it reaches 350°F (175°C). Use a deep-frying thermometer to monitor the oil temperature.
Carefully add 3–4 chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken pieces, ensuring the oil returns to 350°F (175°C) between batches.
Serve the buttermilk fried chicken hot with your favorite dipping sauces or side dishes. Enjoy the crispy, flavorful curry twist!
Nutrition Facts
Calories |
11360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1089.3 g | 1397% | |
| Saturated Fat | 176.7 g | 883% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 7685 mg | 334% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.0 g | ||
| Protein | 186.0 g | 372% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 718 mg | 55% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 2659 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
