Crispy Fried Chicken
Crispy fried chicken involves marinated and coated pieces, spiced with Kashmiri chili, cumin and garam masala. These pieces are fried until golden. I make it for guests often, and the crust stays crunchy while the inside stays juicy.
Ingredients
- Chicken – 750 grams cut and cleaned
- Egg – 1 or 2 tbsp of curd for eggless version
- Ginger & Garlic Paste – 2 Tbsp
- Juice of 3 lemon wedges
- Corn flour or rice 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 – 1/2 Tsp
- Refined Oil – As required
- Rock Salt or table salt – As Required
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.
- Now, add all the spices, such as red chili powder, garam masala, Kasuri Methi, coriander powder, roasted cumin powder, Kashmiri red chili powder (for colour), black pepper, drained curd, rock salt if required, all-purpose flour (Maida), corn flour, and an egg. Mix it thoroughly.
- Place a pan or kadai over a stove or clay stove. Add enough oil to come halfway up the chicken pieces (about 3-4 cm), and fill the pan no more than halfway 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. (Pro tip: I usually drop a pinch of batter in the oil. It should sizzle steadily, not violently, or the coating will burn before the inside cooks.)
- Add the marinated chicken to the hot oil and fry it on medium heat. Repeat this process to fry all the chicken pieces. (Pro tip: I always fry in small batches because crowding drops the oil temperature and gives soggy, greasy chicken.)
- Remove the chicken from the pan and set it aside. Heat the pan again, then add all the chicken pieces back into the pan to flash fry them. Remove them when done.
- Your crispy fried chicken is ready.
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Notes
If you want to make the chicken pieces tender, mix 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.
Ensure the temperature of the oil is perfect to make the exterior crispy and cook the inside evenly. Too hot oil will burn the coating while frying and leave the inside uncooked. If it is not cooked properly, the pieces will absorb more oil and become greasy.
I 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.
Nutrition Info (Estimation Only)
Nutrition Facts
Crispy Fried Chicken
Amount per Serving
Calories
446
Calories from Fat 162
% Daily Value*
Fat
18
g
28
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
109
mg
36
%
Sodium
1604
mg
70
%
Potassium
720
mg
21
%
Carbohydrates
39
g
13
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
34
g
68
%
Vitamin A
793
IU
16
%
Vitamin C
2
mg
2
%
Calcium
106
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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