CHAI FRIED CHICKEN YOU WILL NEED 3 Tablespoons Firepot Masala Loose Leaf Cha 2 cups of buttermilk 4 pounds of chicken pieces 2 cups of flour 3 teaspoons baking powder 1 teaspoon salt.
TO MAKE 1. Steep 2 Tablespoons of Firepot Masala Loose Leaf Chai in 2 cups of boiling water for 5 minutes. 2. Strain and cool to room temperature. 3. Combine steeped tea with 2 cups of buttermilk. Add chicken and refrigerate for 8 hours or overnight. 4. Combine 2 cups of flour, 1 Tablespoon Firepot Masala Loose Leaf Chai, 3 teaspoons of baking powder and 1 teaspoon of salt. 5. Fill a cast iron frying pan with 1 inch of canola oil. Heat to medium. Dredge the chicken in the flour mixture and fry in a cast iron skillet, about 8 minutes of each side, until cooked through and brown.
CHAI RECIPE GUIDE
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