Kerala-Style Fried Chicken with Coconut Oil and Curry Leaves

• 2 serrano chiles, stemmed
• 2 garlic cloves, finely chopped
• 2 cups buttermilk
• 1/2 cup fresh cilantro leaves with tender stems
• 1/3 cup fresh mint leaves
• 2 tablespoons finely chopped peeled ginger
• 2 tablespoons kosher salt
• 12 skin-on, bone-in chicken pieces (about 6 lb.)

Vegetable oil (for frying)

• 2 cups all-purpose flour
• 2 tablespoons virgin coconut oil
• 4 stems fresh curry leaves, leaves separated

Fresh Peach Chutney (click for recipe; for serving)

Special Equipment

A deep-fry thermometer

1. Purée chiles, garlic, buttermilk, cilantro, mint, ginger, and salt in a blender until smooth. Place chicken in a large bowl, add buttermilk mixture, and toss to combine. Cover and chill at least 4 hours and preferably 24 hours.
2. Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in vegetable oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
3. Place flour in a shallow bowl. Remove chicken from marinade, scraping off excess, and pat dry. Dredge chicken in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, 10–12 minutes for wings and 12–15 minutes for thighs, legs, and breasts. Transfer chicken to a wire rack set inside a baking sheet and brush with coconut oil.
4. Fry curry leaves in vegetable oil until sizzling, about 1 minute; transfer to a paper towel–lined plate.
5. Serve chicken with fried curry leaves and Peach Chutney.