1 cup buttermilk
2 Tbsp curry powder
4 chicken thighs trimmed of extra skin and schmaltz
1 1/2 cups all-purpose flour
3 cups about canola oil
+ Mix buttermilk and curry powder in large bowl
+ Add chicken; turn to coat
+ Chill (20 minutes to over night)
+ Line baking sheet with paper towels
+ Place flour in shallow dish
+ Add enough canola oil to 12-inch skillet to reach depth of 1/2 inch
+ Heat over medium-high heat to 375
+ Dip chicken in flour mixture and turn to coat; shake off excess
+ Add chicken, skin side down, to skillet;
+ Cover, cook until brown, about 12 minutes
+ Turn chicken over; Cook uncovered until cooked through (about 10 minutes)


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