Masala Fried Chicken

So, what do you think?  Is it time for another chicken recipe?  I think it’s time for another chicken recipe.

I know you liked the last one I did: lemon balsamic chicken.  Saveur did, too.  But that was a while ago, so here’s another chicken dish from that same cookbook, American Masala.  It’s fried chicken, but with an Indian twist.  Take your basic Southern fried chicken recipe and replace the basil, thyme, and sage (or whatever herbs you use) with coriander, turmeric, and garam masala.  This is a good example of how just a sprinkling of a few well-chosen spices can change the character of a dish entirely.  The rest of the technique is exactly the same.

I get the most succulent chickens from Chestnut Farms out in Hardwick, MA.  They don’t need any sort of brine to be tender and juicy, but I’m including the brine recipe anyway.  It’s simple enough and certainly doesn’t hurt anything.  Serve your fried chicken with aloo gobi (Indian cauliflower and potatoes) and garlicky greens, and you’ve got yourself a great meal.

 

Masala Fried Chicken

The cinnamon notes in garam masala seem to appeal to children, so if you want to entice your kids to eat chicken on the bone, this is a good contender.  Just ease up on the cayenne a bit if they’re not used to spice.

Brine
3 cups buttermilk
¼ kosher salt
2 Tbsp. sugar
1½ tsp. garam masala
1 tsp. ground coriander
1 tsp. ground peppercorns
½ tsp. ground ginger
½ tsp. paprika
¼ tsp. cayenne pepper

Batter and Fry
1 chicken (4 lbs.), cut into 8 serving pieces, or 2-3 lbs. of drumsticks, thighs, wings
Canola oil, for frying
2 cups all-purpose flour
2 tsp. ground coriander
2 tsp. garam masala
2 tsp. ground peppercorns
1 tsp. turmeric
½ tsp. kosher salt
¼ tsp. cayenne pepper

For the brine, mix buttermilk with the eight spices in a large bowl.  Add the chicken and turn to coat.  Cover with plastic wrap and refrigerate overnight, or as many hours as you can spare.

Heat an inch of canola oil in a large, heavy-bottomed skillet over medium-high heat.  In a pie plate, whisk together the flour and remaining spices.  Add the brined chicken and turn to coat.  If you’re not brining, you can dip the chicken pieces in a little buttermilk or egg, even yogurt, before coating with flour.  Let the chicken pieces rest in the flour while the oil finishes heating to 375°F.  That’s the secret to a crunchy, flaky crust—gluten.  Shake off any excess flour then fry in batches until browned 5-8 minutes.  Don’t crowd the pan or the oil temperature will drop and the batter will absorb too much oil.  In short, you’ll be disappointed.  Turn the chicken over and fry until browned on the other side, 5-8 minutes.  Transfer chicken to paper towels to drain.  Enjoy.

Source: Adapted from American Masala by Suvir Saran and Raquel Pelzel.

Comments

[emma]

my boyfriend looked over and saw just the title of this post and nearly jumped out of his seat. he LOVES fried chicken, and LOVES masala chicken. i suspect i will be making this soon!

[Amy]

I've made the lemon balsamic chicken so many times (and posted it) more than I can count. I rarely cook anything fried...but I just may have to sacrifice it in the name of another great chicken recipe, a la Tammy.

[Anh]

I just bookmarked the recipe! I can tell I'll like this a lot!

[megan]

I don't eat chicken but that looks fabulous! Maybe I'll make it for my family!

[katie]

Thanks so much for including the recipe for the aloo gobi, both look fantastic!

[joan]

We have chicken at least twice a week. I will write this one up! Thanks.

[adele]

This sounds exceptional. And I'm not one for fried chicken, usually.

[Katie]

I made this last night for my family (including my three young kids) and it was ALL gone. We had one straggler thigh left in it's own zippie bag and tonight my husband was all serious and said "hey, do we have any of that chicken left?" Mind you this is after a Sunday night dinner out with dessert.

I am going to be totally American and make this for Memorial Day tomorrow for all of my friends. I think they are going to love it! Because it's Indian spices though does that make it un-American? Can't wait! This is a definite 'keeper recipe'. Thank you!