kerala fried chicken
Kerala fried chicken is a delicious Indian twist on a family favourite.
Servings: 4
Calories: 676kcal
Ingredients
Buttermilk marinade
- 2 cups cilantro leaves and stems
- 1 cup mint leaves
- 3 finger hot green chilies or serranos/jalapenos
- 8 cloves garlic
- 1 inch fresh ginger - chopped
- 1/2 tsp ground cumin
- 1/4 tsp black salt - optional but tasty if you can get it
- 2 tbsp kosher salt - or 1 1/2 tbsp regular salt
- 2 cups buttermilk
kerala fried chicken
- 8 boneless, skinless chicken thighs
- 2 cups flour
- 1/2 cup corn starch
- 1 tsp baking powder
- 1 tbsp curry powder - I use Madras
- 1 tsp kashmiri chili powder
- 1 tsp kosher salt
- oil to deep fry - about a gallon
Garnish
- 1 tsp kashmiri chili powder
- 2 tsp garam masala
- 1 tsp kosher salt
- liquid coconut oil
- curry leaves - optional but again, really tasty
Instructions
Buttermilk marinade
- Combine all the marinade ingredients except the buttermilk in a blender.
- Add about 1/4 cup buttermilk and puree. If it won't go (it can be difficult to get it started) add a bit more buttermilk.
- Transfer the puree to a container with a lid large enough to hold the chicken as well. Add the remaining buttermilk and stir to combine.
- Add the chicken and stir to mix. Refrigerate 18-24 hours.
Kerala fried chicken
- Prep your garnish. Combine the chili powder, garam masala and salt. Set aside.
- Preheat your oven to 275F.
- Combine the flour, cornstarch, baking powder, curry powder, chili powder and salt. Mix well.
- Heat the oil in a large, heavy pot. You want the oil at least a few inches below the top. The chicken will bubble up and you don't want to burn the house down.
- Regulate the heat to maintain the oil temperature at 350F. This is a pain. Be ready for it...
- If using curry leaves, fry them briefly in the hot oil. Fried curry leaves are really good. I did not know that myself until I tried figuring out this recipe.
- Shake of the excess buttermilk marinade. Dredge no more than 4 pieces of chicken in the flour mixture.
- Deep fry the chicken no more than 4 pieces at a time. Cook until it reaches an internal temperature of 175F. This takes about 5 minutes. If you go a little over 175F don't worry. Buttermilk brine makes this recipe forgiving if you overshoot.
- Put the first pieces of chicken on a wire rack on a baking sheet and place the oven while you cook the remaining chicken.
- To serve drizzle the chicken with the liquid coconut oil. Sprinkle with the garam masala mixture. Garnish with fried curry leaves.
Nutrition
Serving: 4servings | Calories: 676kcal | Carbohydrates: 77g | Protein: 55g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 227mg | Sodium: 1783mg | Potassium: 1089mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 11.6mg | Calcium: 273mg | Iron: 6.6mg