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
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.
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.