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For extra-juicy—and flavorful—fried chicken, chef Rupam Bhagat of Dum in San Francisco marinates his meat using the traditional two-step tandoori process: He first lets the chicken sit in a blend of aromatic spices for 12 hours and then folds in yogurt that helps tenderize the meat and caramelize the crust when it’s fried. Slideshow: More Fried Chicken Recipes 

January 2017

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Credit: © Marcus Nilsson

Recipe Summary test

total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the garlic with the ginger, lemon juice, coriander, cumin, turmeric, cayenne, the 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of pepper until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate for 12 hours.

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  • Stir the yogurt into the marinade, re-cover the bowl and refrigerate for 12 more hours.

  • Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet.

  • In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 10 minutes. Transfer to the rack, season with salt and keep warm in the oven while you fry the remaining chicken.

  • Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.

Notes

Chickpea flour can be found at most health food stores and on amazon.com.

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