Asha Gomez'S Kerala Fried Chicken Recipe

Name: Asha Gomez'S Kerala Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 10 garlic cloves; 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

Servings: persons

2 cups buttermilk
10 garlic cloves
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

1
In a blender, combine the buttermilk, garlic, peppers, cilantro, mint, and 2 tablespoons of the salt and puree 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.
2
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 350u00b0F. 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.
3
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.
4
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 165u00b0F. Drain the chicken on the cooling rack and drizzle with the melted coconut oil.
5
Dip the curry leaves in the hot frying oil until crisp, about 10 to 15 seconds. Set on the cooling rack.

2094

kcal

Calories

119

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups buttermilk, 10 garlic cloves, 6 whole serrano peppers, seeded if desired, 1 bunch fresh cilantro (about 1 cup), and more.

Yes, Asha Gomez'S Kerala Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asha Gomez'S Kerala Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions