Kerlan Fried Chicken

12 ingredients
8 steps

Ingredients

  • 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

Directions

  1. 1
    Marinate the chicken: In a blender, puree the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth.
  2. 2
    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.
  3. 3
    Fry the chicken: Fill a large (12-inch) cast-iron skillet with 1/3 inch oil and gently heat to 300F Set a wire rack on top of a rimmed baking sheet and set aside.
  4. 4
    While the oil is heating, remove the chicken from the buttermilk puree, gently shake off excess, and dredge each piece in flour.
  5. 5
    Place the chicken in the skillet, skin side down; the oil should come halfway up the pan.
  6. 6
    Cook the chicken until it turns golden brown, 10 to 12 minutes per side.
  7. 7
    Drain the chicken on the rack and drizzle with the melted coconut oil.
  8. 8
    While the chicken is draining, crisp the curry leaves by frying in the oil until crisp, 10 to 15 seconds.

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