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Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves
Ingredients
  • 6 SERVINGS
  • 2 serrano chiles, stemmed
  • 2 garlic cloves, finely chopped
  • 2 cups buttermilk
  • ½ cup fresh cilantro leaves with tender stems
  • ⅓ 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)
  • subheading: Special Equipment:
  • A deep-fry thermometer
Steps
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