Buttermilk Fried Chicken With A Curry Flair - cooking recipe

Ingredients

1 1/2 cups buttermilk
3 tablespoons curry powder
3 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper
3 whole chicken legs, cut into leg and thigh pieces
6 chicken breast halves, with skin and bones
1 1/2 cups all-purpose flour
2 teaspoons chili powder
3 cups about canola oil

Preparation

Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375\u00b0F.
Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
Repeat with remaining chicken.