I know, I know the New Year is almost here and I should be posting all about healthy recipes. Well, I’ve never been very good about doing the normal thing. Don’t get me wrong I’m all for being healthy, but I am also all about indulging from time to time. And, this right here my friends is so worth the splurge.
The crispiness and juiciness of this chicken is just perfect! To achieve juicy fried chicken you must marinate it first. In this recipe I use buttermilk (oh look I did go healthy), and you want to give it time to marinate, so get it going first thing in the morning, and by the time you are ready to prepare dinner your chicken will be ready and tender. Another trick to achieve the crispiness effect is in my egg batter I add baking soda and powder. And guess what!? I even made my fried chicken without the skin (winner winner another healthy cooking technique snuck on up in here). Last but certainly not least is the addition of curry powder, this gives your taste buds that oh my goodness this is phenomenal kind of reaction.
Keep on the right track and eat lots of vegetables, ancient grains, and super foods. Just make sure to let yourself indulge on some fried chicken once in a while.
- 3 lbs bone in chicken pieces with the skin removed
- 2 cups buttermilk
- 4 T curry powder split
- 1 T garlic powder
- 2 T salt split
- 3 cups peanut oil or some oil you like for frying
- 2 large eggs
- 1 t baking soda
- 2 t baking powder
- 2 1/2 cups flour
- 2 T butter
- 3 T flour
- 1 T curry powder
- 2 cups broth
- 3 T heavy cream
- salt and pepper to taste
- In a plastic bag add chicken pieces, buttermilk, 2 T curry powder, garlic powder, and 1 T salt. Marinate in refrigerator for at least 30 minutes, but all day long would be better.
- Preheat oven to 400 degrees.
- In a dish whisk together eggs, baking soda, and baking powder.
- In another dish whisk together flour, 2 T curry powder, and 1 T salt.
- Heat oil in a cast iron pan, or similar pan on medium high heat.
- Dip each chicken piece first in egg mixture, then in flour mixture. Place on plate until all pieces are coated and ready.
- Fry in batches making sure to not overcrowd the pan. Fry each piece of chicken for about 7 minutes and then flip over and fry for an additional 7 minutes.
- Place all chicken on a baking dish, and bake in preheated oven for an additional 25-30 minutes.
While your chicken bakes in the oven get ready to create the “piece de resistance”. Please go back and say that with your best French accent. Oh yeah, it’s that good!
- Drain excess oil from your chicken frying pan, just make sure to save all of those delicious scrapings pieces of goodness you will want them in your gravy.
- On medium heat add butter, flour, and curry powder. Cook for a minute or two, gently whisking as you cook out the raw flour.
- Slowly whisk in broth, and cream. Bring to a gentle boil whisking continually.
- Cook until thickened and creamy. Add salt and pepper to taste. Pour over chicken, and everything else.