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