Spicy Fried Chicken & Chutney

I wanted some fried chicken but just wanted wanted some desi spice to it.

I’m not a big fan of white chicken meat — I mean I don’t dislike it — I just prefer dark meat. So since I was making at home I just went ahead and used only bone-in, skin-on chicken thighs for this recipe. Chutney is also one of my favourite condiment and I wanted spice on spice with my chicken. I used some cilantro, thai chilies and some sour cream and lemon to round it out and some balance.

Ingredients

For the chicken:

• 4 bone-in, skin-on chicken thighs
• 1 cup sweet potato flour (you can find them in Asian stores)
• 1 cup all purpose flour
• 2 cups of buttermilk
• 1 tablespoon chili powder (Indian chili powder) or 1/2 cup of sriracha
• 2 teaspoon Kashmiri chili powder or cayenne
• 3 teaspoon garlic powder (divided)

For the chutney:

• 1/2 bunch cilantro
• 4 Thai chilies
• 2 teaspoon sour cream
• 3 cloves garlic
• 1 lemon

• 

• 

• 

Directions

1. In a ziplock bag add in the chicken, buttermilk, chili powder, 2 teaspoon of garlic powder and salt and marinade overnight or at least 8 hours.
2. Combine sweet potato flour, flour, 1 teaspoon of garlic powder, Kashmiri chili powder and salt in a bowl. Doing a double dredge — so dredge in flour and back in the buttermilk and back into the flour and dust of excess flour mixture and place on a wire rack over a sheet pan.
3. In a cast iron pan your choice or frying oil (canola, sunflower or peanut) — make sure not to over fill the pan — using a cast iron pan so all the steam can escape. [A trick I learned from Sohla.]
4. Bring the oil up-to 350° before carefully adding in the chicken. Make sure not crowd the pan and cook in batches. Fry 4 to 5 minutes on each side.
5. While you’re frying the chicken put your oven at 350°.
6. As soon as the chicken comes out of the oil put on a cooling rack and sprinkle flaky salt on the chicken immediately.
7. Put the chicken in the oven for 10 to 12 minutes. And let rest 10 minutes before eating.
8. While the chicken is in the oven in a food processor add in cilantro, garlic, Thai chilies (feel free to rough chop them), a juice of one lemon, sour cream and salt and blitz it up.
9. Serve while hot with some chutney on the side.