Fry Chicken
OMGod! It’s spicy, incredibly crisp, and delicious! That’s right, the chicken fry you’ll always enjoy. Dredged in a mixture of common spices, the tender chicken pieces are deep-fried until the outside becomes crispy and the inside becomes juicy. This chicken recipe is definitely going to tempt everyone; it’s a sibling to the South Indian chicken kabab. Guys, try making these easy and delicious chicken fry kababs; they are definitely worth the effort.
A ton of work, restless nights, and freezing weather! Since all three of them are obviously to blame, I hold them accountable for my binge-worthy spicy chicken fry.
Guys, Think about it! a dish of hot dal-chawal (rice) or khichdi with ghee on top, accompanied by some crunchy chicken pieces, onions, and lemon. That is divine, isn’t it?
And it’s the ideal excuse to eat these fried chunks when you have a to-do list. For this recipe calls for marinating the chicken in masalas and then deep-frying them in hot oil. That’s all.
When I first started making this recipe for chicken fries years ago, I knew it would be a big hit. And do you know what? To this day, it remains the star of our table and always will be.
I recall that after trying this Andhra-style restaurant Nandhini’s fried chicken kabab for the first time, my young son insisted that I prepare it at home. Thus, we refer to this dish at home as chicken fry kabab in the restaurant style. You may also attempt to give it a name.
Key instructions for making spicy chicken fries
- Thoroughly wash and clean the chicken. Make sure the water is totally drained before putting the chicken in the marinade. Empty all of the water from the masala coat since we want it to be completely dry.
- Use thick or hung curd whenever possible for the marinating process.
- Under refrigeration, marinate the chicken for at least two hours for optimal results.
- Before frying, remove the marinated chicken from the fridge and let it sit out on the counter for a few minutes.
- To suit your preferred level of heat, adjust the amount of spice.
- Before frying the chicken, make sure the oil is very hot.
- Above all, frying the chicken on low heat will result in an oozy and soggy coating.
- Fry them in batches; avoid packing the pan too full.
- Make sure to include all of the ingredients listed below for the best flavor.
- The Step-by-Step Guide to Making Chicken Fry Recipe
- Initially, place the chicken pieces in a large bowl.
- Subsequently, combine all the garlic paste ingredients with the salt as listed below.
- Everything should be well combined, covered, and refrigerated for at least two hours to allow it to marinate.
- Just before frying, add the cornflour and stir thoroughly.
- In a deep pan or Kadhai, heat the oil (wok). Gently slide in the marinated chicken once it has reached a good temperature.
- Each batch will take about 7 to 8 minutes to cook on medium-high heat. Take out and set aside to drain on a paper towel.
Fry of Chicken
Oh my! This is incredibly tasty, spicy, and crisp! Yes, the chicken fry that will never get old. This recipe, which is similar to South Indian fried chicken kabab, is sure to appeal to all. Try it, guys—it’s worth the work. Or, perhaps more accurately, these are the easiest chicken fry kababs you’ll ever make.
Ingredients
- One kilogram of chicken with bones,
- sliced into bite-sized or medium pieces.
- 8–10 curry leaves, finely chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ teaspoon pepper powder
- 1 teaspoon green chili paste (adjust to taste).
- Two tablespoons of Kashmiri red chili powder (adjust to taste)
- 1/2 tsp coriander powder
- 2 tsp thick yogurt (or hung curd),
- 1 tsp garam masala powder, and
- 1 tsp soy sauce
- To taste, add salt
- 6–7 tablespoons cornstarch
- Frying oil
- Sprinkle some Chaat masala.
Directives
- Add the chicken pieces to a large bowl.
- Add the remaining ingredients, which range from salt to garlic paste, as listed below.
- Put everything together nicely.
- Refrigerate it for at least two hours while it marinates, covered.
- Stir in the corn flour.
- Oil should be heated in a deep pan or kadhai (wok). After the pan is hot, carefully add the marinated chicken and cook it over medium-high heat until it is cooked.
- Take out and set aside to drain on a paper towel.
- Garnish fried chicken with chaat masala.
- Serve them with wedges of lemon and onions on the side.
