- 3 tablespoon madras curry (substitute with yellow curry if madras curry is not available)
- 1 teaspoon garlic powder
- 1/8 teaspoon red chili flakes
- 1 teaspoon roasting chicken, about 3 lbs
- 2 teaspoon kosher salt
- 2 cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon madras curry powder
- 4 cup peanut or grape seed oil
- 3 cup buttermilk
Combine 3 Tbsp Madras curry, garlic powder, sugar, and chili flakes; mix well2. Cut chicken into eight pieces: breasts, wings, legs, and thighs; keep skin on3. To season the chicken, liberally salt the chicken pieces, then lightly rub the curry mix over the chicken pieces (cover and refrigerate overnight for maximum flavor)4. Place flour, salt, black pepper, and 1 tsp Madras curry powder in a large bowl and mix together until well blended5. Preheat the oil in a cast iron skillet to 300 degrees (use a candy or frying thermometer)6. While the oil is gently warming, dip the curried chicken pieces into the buttermilk, and then into the flour mix, covering each piece thoroughly with flour and rest on a plate; repeat until all the chicken is breaded7. When the oil is hot, place chicken pieces skin side down gently into the skillet; do not overcrowd and be cautious of hot oil splattering8. Cook chicken on one side until golden brown, about 7-8 minutes; turn chicken over gently and finish cooking until done, about 5-7 minutes9. Place the fried chicken on a rack on a sheet pan; place in a warm 200 degree oven until ready to serve
Serve with a fresh green salad.
The chicken may also be served at room temperature or cold for picnics.