Name: Fried Chicken Masala
Yield: Makes 4 servings
Ingredients: 3 cups buttermilk; 1/4 cup kosher salt; 2 tablespoons sugar; 1 1/2 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon ground peppercorns; 1/2 teaspoon ground ginger; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 chicken (3 1/2 to 4 pounds), cut into 8 serving pieces; Canola oil, for frying; 2 cups all-purpose flour; 2 teaspoons ground coriander; 2 teaspoons garam masala; 2 teaspoons ground peppercorns; 1 teaspoon turmeric; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper

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Photo by Ben Fink

My friends Renée and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renée's secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it's natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

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