At Jungli, a South Asian restaurant opening in Los Angeles on March 17, executive chef Ali Haji has developed this dish inspired by his grandmother’s fried chicken in India and Southern fried chicken.
He brines dark-meat chicken for 24 hours in buttermilk seasoned with cilantro, mint, fenugreek and jalapeño peppers. Then he packs it in a seasoned blend of cornstarch, rice flour andn all-purpose flour for another 24 hours. Then he fries it and dusts it in a blend of chile powder, smoked paprika, cumin, mustard seed and fennel seed and serves it, following Nashville hot chicken tradition, on Wonder bread.
It’s accompanied by the Indian condiments of pickled cucumber and onion and spicy pickled gunda fruit.
Price: $18