Fried chicken

December 22, 2020

Fried chicken

Fried chicken is a popular chicken snack recipe loved by people of all ages. Chicken pieces are brined first followed by marination with curd, ginger garlic paste, spices, flour and then deep frying. It is one of those dish that we generally order in the restaurants. The crunchy, crumbly skin that enclosing juicy and soft chicken is something that we all love. As we can't go to the restaurants due to lockdown, let's make restaurant style fried chicken at home.

Preparation time : 1 hour

Cooking time : 30 mins

Servings : 2-3

Ingredients required :

1.) Chicken - 500 gms

2.) Thick Curd - 3 tbsp

3.) Kashmiri red chilli powder - 3 tbsp

4.) Coriander/Dhaniya powder - 1 tbsp

5.) Roasted cumin/jeera powder - 1/2 tbsp

6.) Garam masala powder - 1 tbsp

7.) Kasuri methi - 1/2 tsp

8.) Salt - as per taste

9.) Ginger garlic paste - 2 tbsp

10.) Lemon juice - 2 tbsp

11.) Water - as required

12.) Oil - For deep frying

13.) Gram flour/ besan - 2 tbsp

14.) All purpose flour/Maida - 2 tbsp

15.) Corn flour - 2 tbsp

16.) Red food colour - 1/2tsp (optional)

Method of Preparation :

1.) Wash all the chicken pieces thoroughly with water. Make small cuts in the chicken pieces. Now take a large bowl, pour around 3 cups of water into it so that chicken pieces immerse and add 1 tbsp of salt into the bowl. Cover the bowl with a lid and keep it for around 1 hour. This step is called brining of chicken.

2.) In a large bowl make a batter/Marinade by adding Kashmiri red chilli powder, Garam masala powder, coriander powder, roasted cumin powder, thick curd, besan, kasuri methi and little bit of salt. Mix all the ingredients well.

3.) Now take chicken pieces in a bowl and add ginger garlic paste and lemon juice onto it. Gently Rub ginger garlic paste so that it penetrate inside the chicken pieces.

4.) Now coat the chicken pieces well with the batter. Add kashmiri red chilli powder or red food colour on the chicken pieces to give it a vibrant red colour.

5.) Add corn flour and all purpose flour to the chicken pieces for final thick coating. Gently massage the batter on the chicken pieces.

6.) Heat oil on a medium high flame in a large skillet/kadhai for deep frying the chicken pieces. Fry chicken on both the sides until colour turns brown and cooked properly. Do not fry on high flame as it will turn dark in colour and raw from inside. ( I have used my electric fryer over here, tank of the fryer was filled with oil and temperature was adjusted to 170°C for 10 mins).