Buttermilk Fried Chicken With a Curry Flair

READY IN: 50mins
Recipe by Sandi From CA

OH MY GOD, I will forever continue to subscribe to Bon Appetit magazine. A good hit of curry spices up this classic. Begin marinating the chicken in the buttermilk mixture the night before. Time estimate does not include marination.

Top Review by Mommy2two

Like some other reviewers, I ended up marinating this for two days. I was low on curry powder (I used McCormick because I love the flavor) so I only used 1 TBSP, and I sure wish I had more as the curry flavor was good, but kind of faint. When I make this again I will make sure to have enough curry powder on hand. I used Penzey's ground chipotle pepper instead of chili powder and it added a little heat, but definitely not too much for my family. I have never made fried chicken before, so I was worried I would botch it, but this turned out amazingly well! The skin was shatteringly crisp, the meat was juicy, and the flavor was fantastic. I can't wait to eat this again. Maybe next time I'll succeed in getting a decent picture. I tried this time, but the lighting was terrible.

Ingredients Nutrition


  1. Mix buttermilk, curry powder, 3 teaspoons salt and pepper in large bowl; Add chicken; turn to coat; Cover; chill at least 4 hours, but overnight is recommended.
  2. Remove chicken from refrigerator; Line 2 baking sheets with paper towels; Mix flour, chili powder and 3/4 teaspoon salt in shallow dish.
  3. Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch; Heat over medium-high heat to 375°F.
  4. Remove 6 chicken pieces from buttermilk mixture; Dip in flour mixture and turn to coat; shake off excess.
  5. Add chicken, skin side down, to skillet; Reduce heat to medium-low; Cover, cook until brown, about 12 minutes.
  6. Turn chicken over; Cook uncovered until cooked through, about 5 minutes for breasts and 10 minutes for legs and thighs; transfer to paper towels.
  7. Repeat with remaining chicken.

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