Coriander fried chicken is a flavorful twist on the classic fried chicken recipe. The fragrant and citrusy notes of ground coriander pair beautifully with a crispy golden crust, adding an aromatic depth to the dish.
Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup buttermilk
- 2 teaspoons ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
- Fresh coriander (cilantro) for garnish (optional)
Instructions:
- Marinate the chicken:
In a large bowl, combine buttermilk, ground coriander, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results. - Prepare the coating:
In a shallow dish, mix the flour and cornstarch. Add a pinch of salt and extra ground coriander for flavor. - Coat the chicken:
Remove the marinated chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour. - Fry the chicken:
Heat about 1 inch of vegetable oil in a heavy skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches for 6–8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Transfer to a wire rack or paper towels to drain excess oil. - Garnish and serve:
Serve the coriander fried chicken with a sprinkle of fresh coriander (cilantro) for added freshness and flavor. Enjoy with your favorite dipping sauce or side dishes.
Tips:
- For an extra crispy crust, double dip the chicken in the buttermilk and flour mixture.
- This recipe also works well with chicken wings or drumsticks.
Enjoy your crispy, aromatic coriander fried chicken!
