BBk Photos

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.

Ingredients

  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

Method

  • 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.

P2s_ccrispy

Tips:-

  • 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.
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Contact Us

Follow Me in Facebook