Madras Curry Fried Chicken
Cuisine: Indian
Author: Kitchens
Prep time: 12 hours
Total time: 12 hours
  • 3 Tablespoons, plus 1 teaspoon Madras curry powder, divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon red chili flakes
  • 1 pinch sugar
  • 1 (3-pound) bird chicken, cut into 8 pieces
  • 3 teaspoons Kosher salt, divided
  • 2 Cups all-purpose flour
  • 1 teaspoon black pepper
  • 3 Cups buttermilk
  1. Mix together 3 Tablespoons curry powder, garlic powder, chili flakes and sugar. Season chicken with curry mixture and 2 teaspoons salt. Cover; refrigerate overnight.
  2. In a large bowl, combine flour, pepper, remaining 1 teaspoon curry powder and remaining 1 teaspoon salt.
  3. Dip chicken in buttermilk and then thoroughly coat with flour mixture.
  4. In a fryer preheated to 300 degrees F., fry chicken until golden brown and cooked through. (Alternatively, fry in 4 cups peanut oil in a deep skillet.)
  5. Transfer chicken to a sheet pan; let rest 4 minutes before serving.
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