Buttermilk-Brined Fried Chicken Masala

For Brine:

6 cups buttermilk

½ cup kosher salt

4 tbsp sugar

3 tsp garam masala

2 tsp ground coriander

2 tsp ground peppercorns

1 tsp ground ginger

1 tsp paprika

½ tsp cayenne pepper

For Chicken:

2 (3½ to 4 pounds each) chickens, each cut into 8 pieces

Canola oil, for frying

4 cups all-purpose flour

4 tsp ground coriander

4 tsp garam masala

4 tsp ground peppercorns

2 tsp ground turmeric

1 tsp kosher salt

½ tsp cayenne pepper

Preparation:

In a large pitcher, combine all brine ingredients and stir. Divide chicken between 2 one-gallon resealable plastic bags. Pour half of brine into each bag and seal. Turn bags to coat chicken, then refrigerate overnight. In a large, heavy-bottomed, high-sided skillet fitted with a candy thermometer, heat 1 inch oil over medium-high heat to 375ºF. Meanwhile, in a large bowl, whisk together flour and remaining spices. Working with a few pieces at a time, remove chicken from brine and place in flour mixture, turning to coat. Tap off excess flour, then transfer to skillet (pack pieces fairly tightly). Fry chicken until browned, 6 to 8 minutes; then flip and continue frying until browned on other side, 6 to 8 minutes more. Using tongs, transfer chicken to a paper towel-lined baking pan to drain. Repeat working in batches until all chicken pieces are fried.