Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
2 cups buttermilk
1/4 cup Thai curry paste
1 fryer chicken, broken down into 10 pieces, breast bone-in
2 cups all-purpose flour
1 cup whole wheat flour
Kosher salt and freshly ground black pepper to taste
Canola oil for frying
Buttermilk biscuits, optional
Directions
The night before, combine buttermilk and Thai curry paste in a large bowl and whisk to combine. Add chicken make sure pieces are submerged. Cover and refrigerate. The next day, fill stock pot 2/3 full with oil and bring to 350 degrees. Combine the all purpose flour and whole wheat flour. Toss the chicken in the flour to coat well. Fry chicken until golden, brown and delicious and internal temperature is 165 degrees. Remove chicken to paper towel-lined plate and season with salt when right out of the fryer. Enjoy with buttermilk biscuits!
Cooking Tips
Breaking Down a Chicken
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