10 garlic cloves (editor’s note: maybe add more)
6 whole Serrano peppers, seeded if desired
1 bunch fresh cilantro (about 1 cup)
1 bunch fresh mint (about 1/2 cup)
2 tablespoons plus 1 teaspoon kosher salt
8 boneless, skinless chicken thighs (about 3 pounds)
Canola oil, for frying
4 cups unbleached all-purpose flour
2 tablespoons coconut oil, melted
2 stems fresh curry leaves, for garnish
In a blender, combine the buttermilk, garlic, peppers, cilantro, mint, and 2 tablespoons of the salt and purée until smooth. Place the chicken in a large container with lid, and pour the buttermilk marinade over the chicken. Toss the chicken in the marinade, making sure it is well coated. Cover and refrigerate for at least 18 hours and up to 24 hours. When ready to fry the chicken, fill a large cast-iron skillet with 1 inch of oil and heat gently over medium heat until the oil reaches 350°F. Place a cooling rack over a rimmed baking sheet and set aside. Combine the flour and 1 teaspoon of salt in a shallow dish and set aside. While the oil is heating, remove the chicken from the marinade and gently shake off the excess marinade. Dredge each piece of chicken in the flour, coating thoroughly. Place the chicken in the hot oil, taking care not to crowd the pieces. Cook the chicken until it is deep golden brown and cooked through, about 4 minutes on each side, or until a meat thermometer reads 165°F. Drain the chicken on the cooling rack and drizzle with the melted coconut oil. Dip the curry leaves in the hot frying oil until crisp, about 10 to 15 seconds. Set on the cooling rack.