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.