In the meanwhile though, I'm now making some killer fried chicken. Come over. I'll make it for you. I've made this fried chicken served with a curry potato salad and greens, and it is pictured here with garam masala sweet potatoes and spicy Brussels sprouts. And I admit I've reheated it and had it with some mayonnaise for leftovers. You just can't go wrong!
A fried chicken treat
An end-of-the-week dessert
Best with company
Here goes:
Ingredients:
1 lb boneless skinless chicken breasts
1 lb chicken thighs
1 quart buttermilk
1 bunch fresh mint, torn
1 bunch fresh cilantro, torn
1 can green chilis
1 2-inch piece of fresh ginger, chopped
6 cloves garlic, crushed and chopped
1 quart coconut oil
garam masala
chili oil
1 Tbsp salt
flour to coat (I use gf all-purpose)
- The night before cooking, remove the skin and excess fat from all chicken. Combine in a large bowl: buttermilk, mint, cilantro, chilis, ginger, garlic and salt. Add the chicken, cover, and refrigerate overnight.
- The happy day of fried chicken: prepare any side items first. Heat the coconut oil in a heavy-bottomed pot until hot and a drop of water dances across the top.
- Fill a pie pan with flour and sprinkle with garam masala and salt. Dredge the chicken in the flour mixture and settle the chicken in the fryer, a few pieces at a time.
- Let the chicken fry, covered with a spatter screen, for 5-6 minutes and turn over with tongs to fry for another 5-6 minutes. Prepare a plate with papertowels to let the excess oil drain from the chicken after the frying. Use a meat thermometer to test the temperature of the chicken and remove from the pot when the internal temperature reaches 165F.
- Sprinkle with a little chili powder or chili oil and serve! That's it!
Next time, I'm going to experiment with a batter, but I like the lightness of this fried chicken and the smell of the marinade as it cooks. Let me know what you think if you try it!
