RECIPE: Weeknight fried chicken with spice
Homemade fried chicken is somewhat of an elusive idea when it comes to the 5:30 Challenge. To make classic Southern fried chicken, you’ve got to marinate, bread, and slowly fry bone-in chicken pieces in a deep pot of oil; none of these steps are weeknight-friendly. I’ve certainly tried to adapt the process for this column; my quick, oven-fried version is good, but it does often leave me wishing for the real thing.
Instead of trying to replicate that style of fried chicken, it’s better, I’ve found, to reach outside familiar Southern territory.
Recently, I’ve fallen for “Chetna’s 30 Minute Indian,” a new cookbook by “The Great British Bake Off” star Chetna Makan. As the title implies, the book provides a boatload of quick, shortcut-heavy Indian recipes that are perfect for weeknights, including her pan-fried masala chicken.
Makan’s version incorporates a number of spices and uses bone-in chicken thighs. To suit this column’s parameters, I’ve modified her recipe with garam masala spice blend and a touch of cumin. Also, I’ve substituted mild-flavored, quick-cooking chicken breast cutlets for the thighs.
These chicken breast cutlets are breaded in toasted chickpea flour, yogurt and spices before being pan-fried in a generous, but not deep, layer of vegetable oil. The result is tender chicken with a thin, tangy, crisp and subtly spicy crust that makes me forget that I ever tried frying weeknight chicken another way.
- 1/2 cup chickpea flour
- 1/4 cup plain whole milk yogurt
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1 1/2 pounds chicken breast cutlets, halved crosswise into 4-inch pieces
- 3 tablespoons vegetable oil
- On the side: White rice and steamed frozen peas
- Toast the chickpea flour in a large, well-seasoned cast-iron or nonstick skillet over medium-low heat until it begins to darken, 2 to 4 minutes. Transfer to a large bowl. Wipe out the skillet with a paper towel.
- Stir the yogurt, garam masala, salt and cumin into the chickpea flour. Add the chicken and, using your hands, turn to coat evenly in the yogurt mixture.
- Generously coat the bottom of the skillet with oil and place it over medium heat. When the oil is shimmering, add the chicken and cook, reducing the heat if needed, until browned and crisp on the bottom, about 5 minutes. Flip, scraping up any crispy bits, and cook until the second side is equally browned and the chicken is cooked to at least 155 degrees, about 5 more minutes. Transfer to a platter and serve with the rice and peas. Serves 4.
Nutritional information
Per serving: Per serving: 351 calories (percent of calories from fat, 42), 41 grams protein, 8 grams carbohydrates, 2 grams fiber, 16 grams total fat (3 grams saturated), 126 milligrams cholesterol, 812 milligrams sodium.Adapted from “Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan (Mitchell Beazley, $29.99).
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