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  • ssamuel439

Kerala Fried Chicken

Yield: 8 servings

Ingredients For the Chicken

  • 2 cups buttermilk

  • 10 garlic cloves

  • 1 2-inch piece fresh ginger, peeled

  • 6 whole serrano (or 3 large jalapeño) peppers, seeded if desired Bunch of fresh cilantro Bunch of fresh mint

  • 2 tablespoons kosher salt

  • 8 boneless, skin-on chicken thighs (about 3 pounds)

  • Vegetable oil, for frying

  • 4 cups all-purpose flour

  • 2 tablespoons coconut oil, melted

  • 2 stems fresh curry leave

Instructions for Marinate

In a blender, purée the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth. Place the chicken in a large glass dish or bowl, pour the buttermilk purée over the chicken, toss to coat, and refrigerate for 24 hours.

Instructions to fry chicken

Fill a large (12-inch) cast-iron skillet with ¹⁄ ³ inch oil and gently heat to 300°F. Set a wire rack on top of a rimmed baking sheet and set aside. While the oil is heating, remove the chicken from the buttermilk purée, gently shake off excess, and dredge each piece in flour. Place the chicken in the skillet, skin side down; the oil should come halfway up the pan. Cook the chicken until it turns golden brown, 10 to 12 minutes per side. Drain the chicken on the rack and drizzle with the melted coconut oil. While the chicken is draining, crisp the curry leaves by frying in the oil until crisp, 10 to 15 seconds.

To Serve

Serve the chicken on top of the waffles and drizzle with the spiced syrup. Garnish with the fried curry leaves.

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