Purée chillies, 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.
Fit a large cast-iron skillet or other heavy straight-sided skillet (not non-stick) with deep-fry thermometer; pour in Canapure Canola Oil to measure 1" and heat over medium-high heat until thermometer registers 325°.
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
Fry curry leaves in vegetable oil until sizzling, about 1 minute; transfer to a paper towel–lined plate.