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.