Recipe by Tracey Seaman, Every Day Test Kitchen Director
"If you're making a double batch, you can reuse the cooking oil; just be sure to first remove any floating crispy bits using a small strainer." – Tracey Seaman
- Cook Time
- Prep Time
- 4 whole chicken legs, split into parts
- 1 1/4 cups low-fat buttermilk
- 1/4 cup minced fresh ginger
- 1 tbsp. chopped garlic
- 1 tbsp. garam masala
- 1/2 to 1 tsp. cayenne
- 1 1/2 cups flour
- 3 cups vegetable oil (or 2 lbs. lard)
- Chopped cilantro
1. Combine buttermilk, ginger, garlic, garam masala and cayenne. In a resealable plastic bag, soak the chicken thighs in the buttermilk mixture for 30 minutes (or up to 12 hours).
2. Remove the chicken pieces and coat them evenly with the flour; transfer to a parchment-lined baking sheet and let stand for 15 minutes. Coat the chicken again in the flour mixture.
3. Meanwhile, in an extra-large, heavy skillet, heat the oil to 350°. Carefully add the chicken to the pan and partially cover. Lower the heat to medium-low and fry the chicken, turning occasionally, until the crust is gold-brown and the meat is cooked through, 25 to 30 minutes. (Lower the temperature if the chicken is browning too quickly.) Transfer to paper towels to drain. Sprinkle with pieces of chopped cilantro before serving.
Try our Classic Fried Chicken