Crispy, funky, and filled with flavor, our Yellow Curry and Buttermilk Brined Fried Chicken recipe is one of our favorites as either a weeknight meal for the family, or a great new way to enjoy an important southern staple over the weekend with friends.
Our technique is classic in nature, but the addition of BLUE ELEPHANT COCONUT CREAM and BLUE ELEPHANT YELLOW CURRY SAUCE to the buttermilk brine give us an interesting new way to consider fried chicken.
Before we begin, just a few words about some of the ingredients in recipe; first, use only the best chicken, we’re calling for an entire chicken, but feel free to use all wings or even legs and thighs if you prefer. My favorite part about this fried chicken is the exotic, new flavor the all natural BLUE ELEPHANT YELLOW CURRY SAUCE brings to the tender meat as it brines; delicate lemongrass, pungent Thai garlic, with red chili and just a whisper of tamarind take this Southern archetype to whole new level.
YELLOW CURRY BRINED FRIED CHICKEN
SERVES: 4 to 6 | PREP: 2 HOURS | COOK: 30 MINUTES
INGREDIENTS
One 10.6 oz. package Blue Elephant Yellow Curry
1 can Blue Elephant Coconut Cream
1 cup buttermilk
6 garlic cloves, crushed
2 Thai chiles, chopped
One 1-inch piece of fresh ginger, peeled and minced
Kosher salt
One 4-pound chicken, cut into 8 pieces
2 cups all-purpose flour
1 tablespoon kosher salt
Peanut or vegetable oil, for frying
Thai sweet chile sauce, for serving
BLUE ELEPHANT Jasmine Rice, for serving
TECHNIQUE
In a large bowl, combine the Blue Elephant Yellow Curry, coconut cream, buttermilk, garlic, Thai chiles, ginger and 1 teaspoon of salt. Add the chicken and turn to coat. Cover and refrigerate for two hours up to overnight.
In a large bowl, mix the flour and 1 tablespoon of salt. Remove the chicken from the yellow curry buttermilk mixture, letting the excess drip back into the bowl, then dredge the chicken in the flour mixture and set aside on parchment once completely coated..
In a large, deep skillet, heat 1 inch of oil to 350°. Set a rack over a rimmed, baking sheet with parchment. Fry the chicken, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, approximately 15 to 18 minutes. Transfer the fried chicken to the rack and let stand for 5 minutes before serving with the jasmine rice and sweet chili sauce.
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