INGREDIENTS
8
Chicken thighs (about 3 pounds), boneless skinless
1
bunch Cilantro, fresh
10
Garlic cloves
1
bunch Mint, fresh
6
Serrano peppers, whole
4 cups
All-purpose flour, unbleached
2 1/3 tbsp
Kosher salt
1
Canola oil
2 tbsp
Coconut oil
2 cups
Buttermilk
2
Curry, stems fresh leaves