Asha Gomez, chef and owner of Cardamom Hill restaurant in Atlanta, was raised in Kerala, India. She serves her spicy fried chicken with fried curry leaves, which are wonderful if you can find them (after cooking the chicken, simply fry the leaves in the remaining oil till they sizzle and crisp). The chicken is terrific on its own, or with maple syrup left to infuse overnight with whole toasted cumin, coriander, and red pepper, as Gomez does. The chicken marinates for 24 hours before frying.
|1||piece (2 inches) fresh
|6||whole serrano (or 3 large jalapeno) peppers, cored and seeded|
|1||bunch fresh cilantro|
|1||bunch fresh mint|
|2||tablespoons kosher salt|
|8||boneless, skin-on chicken thighs (about 3 pounds)|
|Vegetable oil (for frying)|
|2||tablespoons coconut oil, melted|
1. In a blender, puree the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth.
2. In a bowl, combine the chicken and buttermilk puree; toss well. Cover and refrigerate for 24 hours.
3. Fill a large (12-inch), cast iron skillet with ½ inch of oil and gently heat to 350 degrees, testing with a deep-fry thermometer. Set a wire rack on a rimmed baking sheet.
4. Put the flour into a shallow bowl. Remove the chicken from the marinade, gently shake off the excess, and dredge each piece in flour. Place the chicken in the skillet, skin sides down; the oil should come halfway up the pan. Cook the chicken for 4 minutes on a side or until it turns golden brown. Drain the chicken on the rack and drizzle with the coconut oil. Adapted from “Fried & True”