Prep 24 hrs
Cook 30 mins
I got this recipe from The Splendid Table radio program dedicated to a book called Fried and True. The author's traveled the US looking for the best fried chicken. This is one of two recipes they shared, it's from a restaurant in Atlanta. The chef is named Asha Gomez from a restaurant called Cardamom Hill. Asha is from Kerala in the southern part of India. Her chicken fuses southern Indian and Southern American traditions. But make now mistake this is Southern Fried Chicken...Yum.
- 2 cups buttermilk
- 10 garlic cloves
- 2 inches fresh ginger, peeled
- 6 serrano peppers, seeded if desired or 3 serrano peppers
- 1 bunch fresh cilantro
- 1 bunch of fresh mint
- 2 tablespoons kosher salt
- 8 skin-on boneless chicken thighs or 3 lbs skin-on boneless chicken thighs
- vegetable oil, for frying
- 4 cups all-purpose flour
- 2 tablespoons coconut oil, melted
- 2 stalks fresh curry leaves
- Marinate the chicken: In a blender, puree the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth. Place the chicken in a large glass dish or bowl, pour the buttermilk puree over the chicken, toss to coat, and refrigerate for 24 hours.
- Fry the 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 puree, 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.