Buttermilk Fried Chicken With a Curry Flair

“OH MY GOD, I will forever continue to subscribe to Bon Appetit magazine. A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before. Time estimate does not include marination.”

Ingredients Nutrition


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

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