Buttermilk Fried Chicken With A Curry Flair

• 1 1/2 cups buttermilk
• 3 tablespoons curry powder
• 3 3/4 teaspoons kosher salt, divided
• 1 1/2 teaspoons ground black pepper
• 3 whole chicken legs, cut into leg and thigh pieces
• 6 chicken breast halves, with skin and bones
• 1 1/2 cups all-purpose flour
• 2 teaspoons chili powder
• 3 cups about canola oil

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 375u0b0F.
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.

buttermilk, curry powder, kosher salt, ground black pepper, chicken, chicken, flour, chili powder, canola oil

Taken from www.food.com/recipe/buttermilk-fried-chicken-with-a-curry-flair-129435 (may not work)