Crispy fried chicken refers to a popular dish consisting of chicken pieces that are coated in a seasoned batter and deep-fried until they develop a crispy, golden-brown exterior.
Whether it’s served as a comforting home-cooked meal or found on the menus of popular fast-food chains, crispy fried chicken is a true classic that never fails to satisfy.
Key Takeaways:
- Crispy fried chicken offers a delightful combination of juicy meat and a golden, crunchy exterior, making it a beloved dish worldwide.
- The dish involves coating chicken in seasoned flour or batter and deep-frying it to achieve a crispy and golden brown texture.
- Crispy fried chicken has a savory, slightly tangy flavor with a satisfying crunch and tender meat inside.
- Alternatives to traditional fried chicken include oven-baked chicken, air-fried chicken, and grilled chicken, each offering unique flavors and cooking methods.
- Crispy fried chicken can be enjoyed with various accompaniments, sauces, and side dishes, providing a versatile and satisfying meal option.
The Ingredients:
- Chicken – 750 grams (cut and cleaned)
- Egg – 1
- Ginger & Garlic Paste – 2 Tbsp
- Lemon Wedges – 3 Nos
- Corn flour – 100 grams
- Maida – 100 grams
- Curd – 100 grams
- Black Pepper – half Tbsp
- Kashmiri Red Chili Powder – half Tbsp
- Red Chili Powder – 1 Tbsp
- Roasted Cumin Powder – 1 Tbsp
- Coriander Powder – 1 Tbsp
- Garam Masala – 1 Tbsp
- Kasuri Methi – 1/5 Tsp
- Refined Oil – As required
- Rock Salt – As Required
How to Make Crispy Fried Chicken (Step by Step Images)?
1. First, marinate the chicken with lemon juice, ginger and garlic paste with some rock salt and set it aside for half an hour. This will tenderize the chicken and ensure proper cooking.
2. After 30 minutes add all the spices, such as red chili powder, garam masala, Kasuri Methi, coriander powder, roasted cumin powder, red chili powder (for colour), black pepper (1/5 tsp), drained curd, a pinch of salt, all-purpose flour (Maida), corn flour, and an egg. Mix it thoroughly.
3. For best results, use your hands to coat the chicken and let it marinate for 20 minutes. If you have more time, you can keep it for 30 minutes or 1 hour.
4. Place a pan or karai over a stove or clay stove. Add oil for frying and heat it. Do not make the oil too hot; otherwise, the chicken will become overly crispy on the outside but undercooked inside.
5. Add the marinated chicken to the hot oil and fry it on medium heat. Cover it while frying to ensure even cooking. Repeat this process two to three times.
6. This will cook the chicken thoroughly, both on the inside and outside. Make sure to use a large pan to prevent oil from spilling outside.
7. Remove the chicken from the pan and set it aside. Heat the pan again until very hot, then add all the chicken pieces back into the pan and repeat the process in the same way.
8. Be quick to remove the fried chicken to prevent it from becoming over-fried. If fried properly, it will have a perfect golden brown color.
9. To check if the chicken is crispy, use a fork to take a piece and test its texture. When you bite into it, it should be moist and juicy. Serve it along with sauces, green chutney, or mustard paste.
Recipe Card:
Crispy Fried Chicken
Ingredients
- 750 grams Chicken (cut and cleaned)
- 1 piece Egg
- 2 tablespoons Ginger Garlic Paste
- 1 piece Lemon (cut into wedges)
- 100 grams Corn flour
- 100 grams Maida
- 100 grams Curd
- ½ tablespoon Black Pepper powder
- ½ tablespoon Kashmiri Red Chili Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Roasted Cumin Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala
- ⅗ tablespoon Kasuri Methi
- Refined Oil
- Rock Salt
Instructions
- First, marinate the chicken with lemon juice, ginger and garlic paste with some rock salt and set it aside for half an hour. This will tenderize the chicken and ensure proper cooking.
- After 30 minutes add all the spices, such as red chili powder, garam masala, Kasuri Methi, coriander powder, roasted cumin powder, red chili powder (for colour), black pepper (1/5 tsp), drained curd, a pinch of salt, all-purpose flour (Maida), corn flour, and an egg. Mix it thoroughly.
- For best results, use your hands to coat the chicken and let it marinate for 20 minutes. If you have more time, you can keep it for 30 minutes or 1 hour.
- Place a pan or karai over a stove or clay stove. Add oil for frying and heat it. Do not make the oil too hot; otherwise, the chicken will become overly crispy on the outside but undercooked inside.
- Add the marinated chicken to the hot oil and fry it on medium heat. Cover it while frying to ensure even cooking. Repeat this process two to three times.
- This will cook the chicken thoroughly, both on the inside and outside. Make sure to use a large pan to prevent oil from spilling outside.
- Remove the chicken from the pan and set it aside. Heat the pan again until very hot, then add all the chicken pieces back into the pan and repeat the process in the same way.
- Be quick to remove the fried chicken to prevent it from becoming over-fried. If fried properly, it will have a perfect golden brown color.
- To check if the chicken is crispy, use a fork to take a piece and test its texture. When you bite into it, it should be moist and juicy. Serve it along with sauces, green chutney, or mustard paste.
Video
Notes
- If you want to make the chicken pieces tender, mix fresh curd with the marinade. This will also add a tangy flavor to the chicken pieces. It helps in breaking down proteins and will make it moister.
- I keep the marinated chicken aside for a while. This will help infuse the flavors. This will also help the coating adhere to the pieces perfectly.
- Ensure the temperature of the oil is perfect to make the exterior crispy and cook the inside evenly. Too hot oil will burn the chicken while frying and leave the inside uncooked. If it is not cooked properly, the pieces will absorb more oil and become greasy.
- Always fry the pieces in small batches, overcrowding the pan may not cook the inside properly.
- Drain excess oil from the chicken pieces using a paper towel lined on a tray or a dish. Alternatively, you can place a wire rack on a baking sheet. This will prevent the pieces from becoming soggy.
