In a mixing bowl combine the buttermilk, chilis, herbs, garlic and salt in a blender/food process and blend. Add chicken to a bowl and cover with marinade. Refrigerate for 2 hours or overnight.
Remove chicken from the refrigerator and let cool to room temperature on a wire wrack.
For the Coating
Add the flour, starch and spices to a baking dish (or a brown paper bag) and mix well. Using tongs, remove the chicken from the marinade 1 piece at a time and coat well in the seasoned flour. Be sure to press the flour into the meat cover completely. Shake off excess and reserve on a baking sheet.
For Frying
When all the chicken is dredged in the flour, add about an inch of oil to a heavy frying pan or cast iron skillet. Over medium-high flame, heat the oil to 375 degrees F. Test by dropping a small piece of the coating from the chicken into the oil. The coating will bubble and begin to fry. Add the chicken and cook for 7-8 minutes per side, until the outside is browned and the meat is cooked through.
Remove the chicken from the frying pan and place on wire rack. As chicken rests, melt coconut oil in a small pan. Pour the oil into a small bowl and add the garam masala. Spoon the hot mixture over the chicken. Enjoy
Notes
Season generously and at each step
Marinate or brine the chicken overnight for max juiciness
Add a little bit of liquid to your dry coating mix for Popeye's level crunchiness
For additional heat add red pepper or other chili powder to the garam masala
Use a high smoke point oil like peanut or canola oil.
After you coat the chicken with flour let it rest on a rack for twenty minutes to form a crust before you fry it.
Allow chicken to warm to room temperature before frying which will help it to cook through.
Add a starch - potato, corn, or tapioca to get more crispiness.
Drain the fried chicken on a wire rack set over a foiled lined baking sheet. They'll cool, crisp, and dry off all at once.
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