Buttermilk-brined fried chicken brushed with a fiery cayenne oil, served on white bread with pickles. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 50 minutes.
Prep 20 min Cook 30 min Serves 4 Medium
Ingredients
🍗Chicken1 kg, thighs
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic2 cloves, grated
🫙Vegetable Oilfor deep frying
🌾All-Purpose Flour2 cups
🌶️Red Chili Powder2 tbsp cayenne
🌶️Smoked Paprika1 tsp
🫙Brown Sugar1 tbsp
🫙Hot Sauce2 tbsp
🧀Buttermilk2 cups
Optional extras
🍞Bread4 slices
🫙Picklesto serve
Instructions
1
Marinate the chicken in buttermilk and hot sauce for at least 1 hour.
2
Dredge in seasoned flour, pressing to coat.
3
Deep-fry at 170°C for 12–15 minutes until cooked through (74°C inside).
4
Whisk 1/2 cup of the hot frying oil with cayenne, brown sugar, paprika and garlic.
5
Brush the spicy oil over the chicken and serve on bread with pickles.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Keep the oil at a steady temperature and fry in batches.
