Kerala Style Fried Chicken with Coconut Oil and Curry Leaves
Ingredients
- 2 serrano chiles, stemmed
- 2 garlic cloves, finely chopped
- 2 cups buttermilk
- 1/2 cup fresh cilantro leaves with tender stems
- 1/3 cup fresh mint leaves
- 2 tablespoons finely chopped peeled ginger
- 2 tablespoons kosher salt
- 12 skin-on, bone-in chicken pieces (about 6 lb.)
- Vegetable oil (for frying)
- 2 cups all-purpose flour
- 2 tablespoons virgin coconut oil
- 4 stems fresh curry leaves, leaves separated
- Fresh Peach Chutney (click for recipe; for serving)
- A deep-fry thermometer
Instructions
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