Tired of the same boring chicken day in and day out? This Fried Chicken is most certainly a cut above the rest. It’s a great recipe that can be eaten cold on picnics with the kids or for a normal weekday meal. This is one meal your kiddos can eat with the hands – and you’ll be joining them in licking your fingers afterwards. Yum!

Ingredients for Madras Curry mixture:

3 Tablespoons Madras curry (you can also substitute with yellow curry)
1 teaspoon garlic powder
Small pinch granulated sugar
1/8 tsp red chili flakes

 Ingredients for Frying Chicken:

1 roasting chicken, about 3 pounds, cut into eight pieces: breast, wing, leg and thigh; skin on
2 teaspoons kosher salt
3 cups buttermilk
4 cups peanut or grape seed oil

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Ingredients for Chicken Flour Mix:

2 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Madras curry powder
2 – 3 tablespoons of sesame seeds

 Method:

1. Combine all the curry ingredients and mix well.

2. To season the chicken, liberally salt the chicken pieces, then lightly rub the curry mix over the chicken pieces. (At the restaurant the chef covers and refrigerates the chicken over night for maximum flavor punch).

3. Place all the ingredients of the chicken flour in a large bowl and mix together until well blended.

4. Preheat the oil in a cast iron skillet to 300 degrees. (Use a candy or frying thermometer to do this.)

5. While the oil is gently warming, dip the curried chicken pieces into the buttermilk, and then press down into the flour mix, covering each piece thoroughly with flour and rest on a plate. Repeat this step until all the chicken is breaded.

6. When the oil is hot, place chicken pieces skin side down gently into skillet. DO not overcrowd. Be cautious of hot oil splattering.

7. Cook chicken on one side until golden brown, about 7 -8 minutes. Turn chicken pieces over gently and finish cooking until done, about 5 to 7 more minutes. Continue this until all the chicken is cooked. You may add more oil if needed. Be sure the oil temperature is hot (300 degrees) each time so that the chicken cooks evenly.

8. Place the fried chicken on a rack on a sheet pan. Place in a warm 200 degree oven until ready to serve.

Want to hear more from Gayle and John about what they cook for their kids? Check out our interview with them here.

Partners Gayle Pirie and John Clark are two highly original talents who have been deeply involved in the competitive and innovative ferment of the San Francisco restaurant scene for over two decades. Today, Pirie and Clark are the chef talent and owners behind two very popular and exciting dining destinations in San Francisco – Foreign Cinema and Show Dogs. In addition to Foreign Cinema and their new ventures, they have published two cookbooks, Country Egg, City Egg in 2000 and Bride and Groom in 2006.