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Texas Tandoori Fried Chicken




  • 4 tablespoons Texas Tandoori
  • 1 cup buttermilk (or substitute milk with a little vinegar)
  • 1-2 lbs of chicken


  • 2 cups all-purpose flour
  • 1/2 cup corn starch
  • 4 tablespoons Texas Tandoori


  1. Mix buttermilk and Texas Tandoori to make marinade. Add chicken and marinade for at least one hour, up to 24 hours
  2. Mix flour, corn starch and Texas Tandoori to make dredge. Add a few drops of the marinade to create some clumps (will help give the chicken texture).
  3. Press the chicken into the dredge and coat liberally. Shake off excess dredge before adding to oil in next step.
  4. Heat oil (use Peanut or Canola oil) to 350 degrees F and add chicken. Fry for about 4 minutes each side, until internal temperature reaches 165 degrees F. Watch the oil temperature closely. It will drop after adding chicken so increase the burner as needed. Don't let the oil temp drop below 275 degrees F.
  5. Remove from oil and store on a wired cooling rack in an oven set at 250 degrees F until ready to serve.

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