Kerlan Fried Chicken Recipe

Name: Kerlan Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Marinate the chicken: In a blender, puree the buttermilk, garlic, ginger, peppers, cilantro, mint, and salt until smooth.
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
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
While the oil is heating, remove the chicken from the buttermilk puree, gently shake off excess, and dredge each piece in flour.
5
Place the chicken in the skillet, skin side down; the oil should come halfway up the pan.
6
Cook the chicken until it turns golden brown, 10 to 12 minutes per side.
7
Drain the chicken on the rack and drizzle with the melted coconut oil.
8
While the chicken is draining, crisp the curry leaves by frying in the oil until crisp, 10 to 15 seconds.

2134

kcal

Calories

119

Fat

194

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 12 ingredients. The key ingredients include: 2 cups buttermilk, 10 garlic cloves, 2 inches fresh ginger, peeled, 6 serrano peppers, seeded if desired or 3 serrano peppers, and more.

Yes, Kerlan 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!

Kerlan Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions