The secret ingredients are... curry & cardamom!
Season the chicken all over with salt, then season with 4 tsp. curry powder, 1/4 tsp. cardamom and the cumin. Place on a baking sheet and refrigerate, uncovered, for at least 8 hours and up to 12 hours.
In a large bowl, whisk the buttermilk and eggs. In another large bowl, whisk the flour, cayenne, the remaining 3 tsp. curry powder and 1/2 tsp. cardamom and 2 generous pinches of salt.
In a wide, deep skillet, add enough oil to measure 1 1/2 inches deep; heat over medium until a deep-fry thermometer registers 360°. Working with 1 or 2 pieces of chicken at a time, dredge in the flour mixture and shake off any excess. Dip into the buttermilk mixture to coat, letting the excess drip back into the bowl. Dredge in the flour mixture again to coat. Shake off the excess and place on a baking sheet.
Working in 3 batches, fry the chicken. The temperature will drop, so you’ll need to adjust the heat on the stove to keep the temperature around 325°. Fry the chicken, using metal tongs to turn the chicken occasionally, until the skin is deep golden brown, 12 to 16 minutes per batch. If you are unsure if the meat is cooked, poke through the crust with a paring knife and peek at it. It should be cooked all the way down to the bone, and the juices should run clear. Transfer the chicken to a wire rack set inside a baking sheet and let cool for 2 to 3 minutes. Let the oil return to 360° between batches.
To make the glaze, in a small saucepan, simmer the mango chutney, cayenne, cardamom, a pinch of salt and 3 tbsp. water over low heat, stirring occasionally, until heated through, 2 to 3 minutes. Brush the warm glaze onto the hot chicken and serve immediately.
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