Description
Enjoy crispy, golden-brown chicken thighs paired with vibrant turmeric cabbage in this delightful dish. The marinated chicken is fried to perfection, offering a crunchy exterior and juicy interior, while the turmeric cabbage adds a nutritious and flavorful twist for a satisfying meal.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- 1 small head of green cabbage, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Fresh cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
- Prepare the Coating: In a separate bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
- Dredge the Chicken: Remove the chicken from the refrigerator, letting excess buttermilk drip off. Dredge each piece in the seasoned flour mixture, pressing to create a good crust. Place on a wire rack and let sit for 10 minutes.
- Heat the Oil: In a large skillet or Dutch oven, heat enough vegetable oil to cover the bottom by about 1 inch over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully add the chicken thighs, skin-side down, to the hot oil. Fry for 7-8 minutes until golden brown.
- Flip and Finish Cooking: Flip the chicken and fry for another 7-8 minutes until the internal temperature reaches 165°F (75°C). Transfer to a paper towel-lined plate to drain excess oil.
- Sauté the Cabbage: In a large skillet, heat olive oil over medium heat. Add cumin seeds and let sizzle for 30 seconds.
- Add the Cabbage: Stir in the sliced cabbage, seasoning with salt and black pepper. Sauté for 5-7 minutes until softened.
- Incorporate Turmeric: Sprinkle ground turmeric over the cabbage and mix well. Cook for another 5 minutes.
- Finish with Vinegar: Drizzle apple cider vinegar over the cabbage, stir to combine, and cook for an additional 2 minutes before removing from heat.
- Plate the Chicken and Cabbage: Arrange the crispy chicken thighs alongside the turmeric cabbage on a large serving platter.
- Garnish: Optionally, sprinkle fresh cilantro over the top.
- Serve: Enjoy your crispy chicken with turmeric cabbage!
Notes
- For extra flavor, consider marinating the chicken overnight.
- Adjust the cayenne pepper to your heat preference.
- Fresh cilantro adds a nice touch but can be omitted if desired.
- Prep Time: 60 minutes
- Cook Time: 30 minutes