Curry infused, buttermilk oven fried chicken... or just "chicken"
1 1/2 cups buttermilk
chicken (I used six skinless chicken thighs... that's what I had, so that's what I was going to use)
4 cloves garlic, smashed
1 teaspoon, each, cumin, coriander
1/2 teaspoon tumeric
salt and pepper
Mix the buttermilk, garlic and spices in a plastic bag or container. Add your chicken. Chill in the fridge. Overnight or for a few hours is best.
1 cup flour
Salt and pepper
Either repeat your spices or add some new elements... I used 1/2 teaspoon of chili powder and salt and pepper
Preheat oven to 400 F. Add a few tablespoons of oil to a pan on the stove and heat to medium. Coat your chicken pieces in the flour. Give the pieces a quick fry to seal the coating. Then place pieces on a wire rack on a cookie sheet (basically, you want to allow for any excess oil to drain from the chicken and avoid the chicken sitting in the grease and getting soggy). Bake for 25-30 minutes or until the juices run clear (when you pierce the chicken).
Next time, I think I may try a breadcrumb coating on the chicken. The curry flavour was subtle but nice and the buttermilk manages to keep the chicken incredibly moist. Love it. I gotta work on perfecting the fried chicken recipe... this is a gooder but I have more ideas to test out.
hahah. In honour of my own bad timing on starting cooking at 9:30pm and finishing writing this at 11:00pm... here is Alex Cuba's cover of Blue Rodeo's Bad Timing. A little Spanish addition to your day.