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garam masala spiced fried chicken thighs on a wire rack

Garama Masala Spiced Fried Chicken Thighs

Crispy and juicy buttermilk fried chicken finished with garam masala spice mix.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Soul Food
Servings: 4 people
Calories: 630kcal
Author: Marwin Brown

Ingredients

For the marinade

  • 4 boneless/skinless chicken thighs
  • 2 cups low fat buttermilk
  • 2 cups roughly chopped cilantro basil and mint
  • 6 garlic cloves
  • 1 teaspoon kosher salt
  • 2 fresh jalapenos

For the Coating

  • 3 cups all-purpose flour
  • 1 cup starch corn, potato, or tapioca
  • 1 teaspoon kosher salt
  • 2 teaspoon black pepper
  • ½ tablespoon paprika

For frying

  • Peanut Oil

Finishing Seasoning

  • ½ tablespoon Garam masala
  • 2 tablespoon coconut oil melted

Instructions

For the marinade

  • In a mixing bowl combine the buttermilk, chilis, herbs, garlic and salt in a blender/food process and blend. Add chicken to a bowl and cover with marinade. Refrigerate for 2 hours or overnight.
  • Remove chicken from the refrigerator and let cool to room temperature on a wire wrack.

For the Coating

  • Add the flour, starch and spices to a baking dish (or a brown paper bag) and mix well. Using tongs, remove the chicken from the marinade 1 piece at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.

For Frying

  • When all the chicken is dredged in the flour, add about an inch of oil to a heavy frying pan or cast iron skillet. Over medium-high flame, heat the oil to 375 degrees F. Test by dropping a small piece of the coating from the chicken into the oil. The coating will bubble and begin to fry. Add the chicken and cook for 7-8 minutes per side, until the outside is browned and the meat is cooked through.
  • Remove the chicken from the frying pan and place on wire rack. As chicken rests, melt coconut oil in a small pan. Pour the oil into a small bowl and add the garam masala. Spoon the hot mixture over the chicken. Enjoy

Notes

  • Season generously and at each step
  • Marinate or brine the chicken overnight for max juiciness
  • Add a little bit of liquid to your dry coating mix for Popeye's level crunchiness
  • For additional heat add red pepper or other chili powder to the garam masala
  • Use a high smoke point oil like peanut or canola oil.
  • After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
  • Allow chicken to warm to room temperature before frying which will help it to cook through.
  • Add a starch - potato, corn, or tapioca to get more crispiness.
  • Drain the fried chicken on a wire rack set over a foiled lined baking sheet. They'll cool, crisp, and dry off all at once.

Nutrition

Serving: 0g | Calories: 630kcal | Carbohydrates: 87g | Protein: 37g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 1398mg | Potassium: 824mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1120IU | Vitamin C: 15.2mg | Calcium: 186mg | Iron: 6.1mg
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