The vibrant flavor and color of this spicy, finger-licking-good fried chicken comes from an abundance of ground dried spices, so be sure to use the freshest ones you can find. If a jar has been sitting in your cabinet for more than six months, it’s probably time to re-up. Trust us, it’ll make all the difference in the world. This recipe is from Chintan Pandya, executive chef of Adda in New York.
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Masala Fried Chicken
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