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Here is our traditional Kerala version of crispy chicken fry, prepared with natural spices. You will find this way healthier and tastier than the western versions. Served with the semi-crispy onion and natural masala from the fry, this crispy fried chicken can be served as a side dish to go with Parotta (layered bread) or Chapati. Also is a perfect choice as an appetizer for festive occasions and family events.


  1. Chicken with bone : 3Lb
  2. Curd/plain-yogurt : ¼ Cup
  3. Water
  4. Salt                               : 1 Tbl- Sp

For Marinating

  1. Kashmiri chilli powder : 1.5 Tbl- Sp (Adjust)
  2. Chilli flakes : 1.5 Tbl- Sp (Adjust)
  3. Pepper powder : 1 T- Sp (Adjust)
  4. Turmeric powder : ½ T-Sp
  5. Ginger-Garlic paste : 1 Tbl- Sp
  6. Garam masala : 1 T- Sp
  7. Rice flour : 4 Tbl- Sp
  8. Corn flour : 1.5 Tbl- Sp
  9. Vinegar : 1 T- Sp
  10. Salt for taste
  11. Lemon juice : 1 Tbl- Sp

For Frying

  1. Curry leaves
  2. Oil for frying
  3. Sliced onion 2


  • Skin out and cut the chicken into big pieces, wash it well and keep it aside.
  • In a bowl, add the yogurt along with salt and enough water to cover the chicken.
  • Add the chicken pieces and mix it, make sure the water completely cover the chicken.
  • Keep it in the fridge for about 3-5 hours ( This step is for making the chicken very tender and juicy).
  • Take it out and then rinse it 3-4 times or until all the yogurt is fully washed off.
  • Keep it in a colander to drain all the water, (if you are in a hurry, may use kitchen towel to wipe all the pieces).
  • In a bowl add all the ingredients mentioned for marinating and add enough water to make a thick paste.
  • Add the pieces and mix it, rub the masalas into all the pieces, make sure the masala completely covers the pieces.
  • Keep it in the fridge for overnight (minimum 2 hours).
  • 15 minutes before frying, take the chicken from the fridge and keep it in room temperature.
  • Heat oil in a pan/kadai , add the chicken pieces along with enough curry leaves and deep fry it until golden brown.
  • Finally add the sliced onion and fry it (only translucent) and take it.



  • I used chicken thighs, that will be tastier than other parts. But you can use any pieces.
  • Keeping the chicken in yogurt water is very important to make the pieces tender.
  • Marinating overnight is preferred for better taste.
  • This chicken fry is outside crisp and inside very soft and juicy.
  • It’s a spicy fry, you can adjust the spice level.
  • Frying in coconut oil will give the chicken fry is more taste.

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