Curry Fried Chicken Sandwich

curry fried chicken cut up on a plate with mango sour drizzled over top.

5 from 1 vote

Curry Fried Chicken Sandwich

This Curry Fried Chicken recipe with mango sour is loaded with intense flavor. Brined spicy curry seasoning, dredged in buttermilk, and fried to golden perfection – it's better than anything you'd find at the bottom of a bucket.

Prep Time20

Cook Time30

Inactive Time30

Total Time1 20

Course: Dinner

Cuisine: Caribbean Inspired, Fusion Food, West Indian Inspired

Keyword: Fried Chicken, Sandwich, Spicy

Servings: servings

Calories: 2649kcal

Author: Philip Lago and Mystique Mattai

Ingredients

2 tablespoon onion powder
2 tablespoon curry powder
1 tablespoon garam masala
1 tablespoon garlic salt
2 teaspoon salt
2 teaspoon thyme
2 teaspoon geera (roasted cumin seed) or ground cumin
12 chicken thighs boneless and skinless
1 cup buttermilk
1 large egg
2 ¼ cups all-purpose flour
6 cups frying oil

Instructions

Combine onion powder, curry powder, garm masalad, garlic salt, salt, thyme, and geera in a small bowl.
Place the chicken thighs in a large bowl. Sprinkle with 1 ½ tablespoons of the spice mixture. Massage the spices into the chicken and set aside to brine for 30 minutes to 1 hour to let the chicken absorb the spices and come to room temperature.
In a small bowl, whisk buttermilk and egg. Pour over the chicken and toss to ensure the all the chicken is completely coated in the buttermilk.
Heat to 350°F in a large, heavy pot over medium-high heat.
In a large shallow bowl, combine remaining spice mixture and flour.
Working one at a time, use tongs to transfer a chicken thigh to the spiced flour and press it down firmly to get a good coating. Flip and press down again to coat, then transfer to a wire rack. Repeat with remaining chicken.
Carefully lay 2-3 pieces of chicken into the hot oil and fry for 2-3 minutes, then flip and fry another 2-3 minutes, until golden brown and cooked through. (A thermometer inserted in the center of the chicken should read at least 160°F) Transfer to wire rack to allow excess oil to drain, and season with salt.
Serve with a side of our Mango Sour and creamy coleslaw.

Notes

Scroll up for a visual walk through of the recipe.

Spice substitutions: If you can't find West Indian curry, then use what is available to you. Geera, can be easily substituted with ground cumin. Garlic salt can be substituted with 3 parts salt to 1 part garlic powder.

Oil: We prefer peanut oil for deep frying, however, use any neutral oil with high smoke point.

Keeping Fried Chicken Warm: While frying the chicken in batches, keep cooked chicken warm on a wire rack over a baking sheet in the oven, heated at 275°F.

Storage: Keep leftover chicken in a sealed container in the fridge for up to 3 days. Reheat in the oven at 350°F until hot, with chicken placed on a wire rack over a baking sheet.

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