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.
Adapted from “Chetna’s 30 Minute Indian: Quick and Easy Everyday Meals” by Chetna Makan (Mitchell Beazley, $29.99).
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