Buttermilk-Brined Fried Chicken Masala

Ingredients

For Brine:

• 6 c. Buttermilk
• ½ c. Kosher salt
• 4 tbsp. sugar
• 3 tsp. garam masala (see note)
• 2 tsp. ground coriander
• 2 tsp. ground peppercorns
• 1 tsp. ground ginger
• 1 tsp. paprika
• ½ tsp. cayenne pepper

For Chicken:

• 2 chickens
• canola oil
• 4 c. all-purpose flour
• 4 tsp. ground coriander
• 4 tsp. garam masala (see note)
• 4 tsp. ground peppercorns
• 2 tsp. ground turmeric
• 1 tsp. Kosher salt
• ½ tsp. cayenne pepper

Directions

1. In a large pitcher, combine all brine ingredients and stir. Divide chicken between 2 one-gallon resealable plastic bags. Pour half of brine into each bag and seal. Turn bags to coat chicken, then refrigerate overnight.
2. In a large, heavy-bottomed, high-sided skillet fitted with a candy thermometer, heat 1 inch oil over medium-high heat to 375 degrees F. Meanwhile, in a large bowl, whisk together flour and remaining spices. Working with a few pieces at a time, remove chicken from brine and place in flour mixture, turning to coat. Tap off excess flour, then transfer to skillet (pack pieces fairly tightly).
3. Fry chicken until browned, 6 to 8 minutes; then flip and continue frying until browned on other side, 6 to 8 minutes more. Using tongs, transfer chicken to a paper towel-lined baking pan to drain. Repeat, working in batches until all chicken pieces are fried.
4. Source: countryliving.com