Curry Fried Chicken
Crispy curry-breaded fried chicken brined in buttermilk with bay leaves and onion. Tips for oil, spice, cook times and reheating.
This recipe calls for sweet curry powder, but you can use any curry you like. Add some ground cayenne for more heat or add some Louisiana-style hot sauce to the buttermilk brine.
Recipe by: Geoff Marshall in Chicago
Yield: 10 pieces
- Brine pieces in buttermilk with bay leaves and onion for at least 8 hours to add flavor and tenderize.
- Coat with a curry-spiced flour, let the coating re-wet, then dredge again for a thicker, crisp crust.
- Fry at 350°F until internal temp hits 165°F; use high smoke point oil and 4–5 lb fryer chicken for best results.
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Preparation Instructions:
Cut the chicken into ten pieces, slicing the breast into two smaller pieces. (Drums, wings, thighs, and breasts.)
In an air tight bag or container, add the buttermilk, bay leaves, sliced onion, and chicken. Cover, refrigerate, let soak at least 8 hours or overnight.
In a separate bag, mix the flour, curry powder, and any additional seasonings. Discard buttermilk, onion, and bay leaves.
In a cast iron skillet or heavy stock pot, heat the oil to 350 degrees.
Dredge the chicken in the flour mixture and let it sit out for 15-20 minutes. The flour coating will become wet again, allowing you to dredge it though the flour one more time.
When meat is sufficiently coated in flour fry it in the oil.
White meat needs to cook about 4-6 minutes a side, dark meat a little longer. Turn the chicken every few minutes so it can cook evenly. Chicken has finished cooking once it reaches an internal temperature of 165 degrees F. Drain the chicken before serving with lemon wedges and green onion.
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More About This Recipe
Cutting the chicken breast into smaller pieces helps it cook more evenly and gives it more surface area for that delicious breading. Make sure you select the right chicken. Fryer chickens should weigh between 4-5 pounds. If the bird is too big or small, it will not cook properly. Do not use olive oil to fry the chicken. It will burn and ruin the flavor of the chicken. Peanut and coconut oil are good choices as they have a higher smoke point.
If you enjoyed this recipe, check out more curry recipes here.
Frequently Asked Questions
How long should I brine the chicken?
Brine at least 8 hours or overnight for best flavor and juiciness. You can brine up to 24 hours, but avoid much longer to prevent a mushy texture.
Can I use boneless chicken or smaller pieces?
Yes. Boneless or smaller pieces work, but they cook faster. Monitor internal temperature and aim for 165°F to avoid overcooking.
How do I make it spicier or milder?
For more heat add ground cayenne to the flour or a few teaspoons of hot sauce to the buttermilk. To mellow it, use a milder curry powder or reduce the curry quantity.
What oil should I use and why not olive oil?
Use high smoke point oils like peanut, vegetable, canola, or coconut. Olive oil smokes and can give a burned or off taste when deep frying.
How can I tell the oil is 350°F without a thermometer?
Drop a small cube of bread or a pinch of flour into the oil. It should sizzle and brown in about 45 to 60 seconds. A steady stream of bubbles around a wooden spoon handle also indicates ready oil. A thermometer is best for accuracy.
Why do I let the coated chicken sit and re-dredge it?
Letting the first coat sit lets the flour absorb moisture and become tacky. Redredging gives a thicker, crunchier crust that sticks better during frying.
Can I bake this instead of frying?
Yes. Bake on a wire rack at 425°F until pieces reach 165°F. The crust will be less deep-fried crisp but still tasty. Flip once for even browning.
How should I store and reheat leftovers?
Refrigerate within two hours in an airtight container for 3 to 4 days. Reheat in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes.
How long should I brine the chicken?
Brine at least 8 hours or overnight for best flavor and juiciness. You can brine up to 24 hours, but avoid much longer to prevent a mushy texture.
Can I use boneless chicken or smaller pieces?
Yes. Boneless or smaller pieces work, but they cook faster. Monitor internal temperature and aim for 165°F to avoid overcooking.
How do I make it spicier or milder?
For more heat add ground cayenne to the flour or a few teaspoons of hot sauce to the buttermilk. To mellow it, use a milder curry powder or reduce the curry quantity.
What oil should I use and why not olive oil?
Use high smoke point oils like peanut, vegetable, canola, or coconut. Olive oil smokes and can give a burned or off taste when deep frying.
How can I tell the oil is 350°F without a thermometer?
Drop a small cube of bread or a pinch of flour into the oil. It should sizzle and brown in about 45 to 60 seconds. A steady stream of bubbles around a wooden spoon handle also indicates ready oil. A thermometer is best for accuracy.
Why do I let the coated chicken sit and re-dredge it?
Letting the first coat sit lets the flour absorb moisture and become tacky. Redredging gives a thicker, crunchier crust that sticks better during frying.
Can I bake this instead of frying?
Yes. Bake on a wire rack at 425°F until pieces reach 165°F. The crust will be less deep-fried crisp but still tasty. Flip once for even browning.
How should I store and reheat leftovers?
Refrigerate within two hours in an airtight container for 3 to 4 days. Reheat in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes.
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