Foreign Cinema's Fried Chicken

Foreign Cinema


  • 3 Tablespoons  plus 1 teaspoon Madras curry powder
  • 1 Teaspoon  garlic powder
  •  Pinch of  granulated sugar
  • 1/8 Teaspoon  red chile flakes
  • One  3-pound chicken, cut into 8 pieces
  • 3 Teaspoons  kosher salt, plus more for seasoning
  • 4 Cups  grapeseed oil, plus more if needed
  • 2 Cups  all-purpose flour
  • 1 Teaspoon  freshly ground black pepper
  • 3 Tablespoons  sesame seeds
  • 3 Cups  buttermilk

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by Gayle Pirie and John Clark

Located in the heart of San Francisco's Mission District, Foreign Cinema spices up their fried chicken recipe with Madras curry powder and red chile flakes. The addition to sesame seeds in the breading gives the chicken an extra crunch. At the restaurant, the chef covers and refrigerates the chicken overnight for maximum flavor punch.


Combine 3 tablespoons of the curry powder with the garlic powder, granulated sugar, and red chile flakes and set aside.

To season the chicken, liberally salt the chicken pieces, then lightly rub the curry mix over the chicken pieces. In a large bowl, combine the flour with 1 teaspoon of salt, 1 tablespoon of the curry powder, the pepper, and the sesame seeds and mix. Set aside.

Preheat the oil in a cast-iron skillet to 300 degrees. 

In a large bowl, combine the buttermilk with 1 teaspoon of salt. While the oil is gently warming, dip the curried chicken pieces into the buttermilk, and then press down into the flour mix, covering each piece thoroughly with flour and then place them to rest on a plate. Repeat this step until all the chicken is breaded.

When the oil is hot, place chicken pieces skin side down gently into skillet, making sure you do not overcrowd the pan.

Cook chicken on one side until golden brown, about 7 -8 minutes. Turn chicken pieces over gently and finish cooking until done, about 5 to 7 more minutes. Continue this until all the chicken is cooked. You may add more oil if needed. Be sure the oil temperature is hot (300 degrees) each time so that the chicken cooks evenly.

Place the fried chicken on a rack on a sheet pan. Place in a warm 200 degree oven until ready to serve. 


Calories per serving:

1,894 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 593g 912%
  • Carbs 248g 83%
  • Saturated 100g 501%
  • Fiber 22g 88%
  • Trans 1g
  • Sugars 37g
  • Monounsaturated 152g
  • Polyunsaturated 305g
  • Protein 312g 624%
  • Cholesterol 1,050mg 350%
  • Sodium 9,347mg 389%
  • Calcium 1,430mg 143%
  • Magnesium 563mg 141%
  • Potassium 4,394mg 126%
  • Iron 33mg 181%
  • Zinc 26mg 173%
  • Phosphorus 3,188mg 455%
  • Vitamin A 666µg 74%
  • Vitamin C 29mg 49%
  • Thiamin (B1) 3mg 220%
  • Riboflavin (B2) 4mg 242%
  • Niacin (B3) 110mg 549%
  • Vitamin B6 5mg 271%
  • Folic Acid (B9) 616µg 154%
  • Vitamin B12 6µg 97%
  • Vitamin D 3µg 1%
  • Vitamin E 115mg 575%
  • Vitamin K 47µg 58%
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