And I am back with a BRAND NEW RECIPE.
First of all – this recipe is DEF not Whole 30 approved – however, its summer time and I feel like a fried chicken sandwich is V appropriate.
As always, I had to Indian-ify this recipe – I think I have adopted this word now. Should I try and get it submitted to the Webster dictionary? I mean, it’s a thing now. Don’t you think?
Just like BBQ (check out my vindaloo ribs here), fried chicken always reminds me of summer. It’s a dish you can eat on a hot day and not feel totally weighed down + you can eat it standing up at a party without a plate, or take it to the park and enjoy a picnic without worrying about making a total mess.
Since I love combing Indian flavors with traditionally non-Indian dishes I thought fried chicken would be an awesome way to highlight them.
I used a traditional buttermilk brine to keep the bird moist but infused it with some of my favorite chicken curry spices like garlic, turmeric and cumin.
DISCLAIMER: If you don’t brine your fried chicken, you’re doing it wrong.
sorry not sorry.
A brine adds a BUNCH of flavor and keeps the meat super juicy and tender + it takes like zero time to prepare, so just do it, k?
(ok, I won’t be so bossy – if you don’t use a brine, educate me! I would love to know why and what you do instead.)
A lot of southern fried chicken sandwiches I have had either came topped with some type of slaw or bread and butter pickles. I am a huge fan of pickles and think they bring a nice briny taste to anything they are put on.
Instead of using a classic, dare I say, American style pickle, in this recipe I have opted for an Indian style achaar carrot pickle. In India, most pickles are made from a variety of vegetables and fruits and often do not include vinegar as part of the pickling solution.
The carrot pickle has a touch of spice and a nice zing from the asafetida (hing), which is slightly bitter an acidic.
Finally, no chicken sandwich is complete without a little sauce action! I love me some avocado cilantro dressing, so I opted to ditch the olive oil and add some yogurt to make a raita.
It’s light, cool and refreshing to help kick back some of that HEAT.
I hope you all enjoy this recipe as much as I do!
As always, if you make the recipe take a quick picture and tag me in it (@sweetandmasala, IG & FB) or send me an e-mail (firstname.lastname@example.org).
I LOVE hearing from you guys!
Have a great week!