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Recipe from Sober Celebrations
This super-delicious fried chicken with an Indian kick will put all other Labor Day fried chicken dishes to shame. It's marinated in true Punjabi style, with buttermilk and spices, then coated and fried crispy and golden. Make sure there is plenty to go around. Plan to marinate your chicken pieces overnight, then fry them up the morning of the picnic for peak results.
   When it comes to frying chicken of any variety, legs and thighs tend to do best, but you can certainly add a few breasts for those who prefer them. Use a cleaver or heavy chef's knife to cut the breasts in half so they're a manageable size for frying, and to avoid overcooking them, fry in a separate skillet to keep a watchful eye on them. Wings also fry well, but trim off the wing tips before pan-frying. Fry the chicken at least a couple of hours beforehand, and serve at room temperature.
Serves 6


    • 2 cups buttermilk
    • 3 tablespoons curry powder
    • 1 teaspoon ground cumin
    • Salt and pepper to taste
    • 6 chicken drumsticks on the bone with skin
    • 6 chicken thighs on the bone with skin
    • 4 split chicken breasts, cut into halves

    For Dredging
    • 2 cups all-purpose flour
    • 1 tablespoon paprika
    • 2 teaspoons curry powder
    • 1 teaspoon red cayenne pepper
    • Salt and pepper to taste
    • Canola oil for frying


1. In a large shallow pan or casserole, whisk together the buttermilk, curry powder, and cumin. Place the chicken pieces in the mixture, sprinkle with salt and pepper, and turn the pieces a few times to coat. Cover with foil and refrigerate overnight.

2. In a medium-size mixing bowl, whisk together the flour, paprika, curry powder, cayenne, salt, and pepper. Remove the chicken from the refrigerator, and one piece at a time, dredge in the flour, shake off the excess, and place on a wire rack. After all the pieces have been coated, dredge them again, shake off the excess, and let them rest on the rack until the oil is ready to fry

3. In a large, heavy skillet (or 2 skillets), pour 1/4 inch canola oil. Heat the oil on medium high to about 375 degrees (or until the oil sizzles and browns a cube of bread added to the skillet). Carefully place the chicken pieces skin side down in the hot oil without crowding, reduce the heat to medium low, and cover the skillet. Cook until golden brown, 10 to 12 minutes. Remove the lid, turn the chicken pieces over with tongs, and continue to fry, uncovered, until completely browned and cooked through, about 5 minutes more for the white meat and 10 minutes more for the dark. Transfer to brown paper or paper towels and allow to cool to room temperature.

Pack in a container for picnicking or serve immediately.


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