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½ teaspoon curry powder (optional, but recommended for an extra flavor dimension)
About 2-3 cups of buttermilk (or regular milk mixed with lemon juice)
Hot sauce to taste (optional)
Marinating the chicken for at least a couple of hours (or ideally 4 hours) enhances the meat's tenderness and juiciness. Ensure that the chicken is entirely coated in the marinade, and refrigerate it during this time for maximum flavor infusion.
Preparing the Coating
Once the chicken has marinated adequately, it’s time to prepare the dry coating. Here's what you'll need:
2 ½ cups all-purpose flour
½ cup corn starch
¼ cup fine cornmeal (for added crunch, optional)
1 teaspoon garlic powder
1 teaspoon ginger powder
2 teaspoons paprika