Chicken Fry is one of the popular and delicious starter dishes that everyone enjoys. This chicken fry is very easy to make and stays moist, juicy packed with Indian flavors. This is a must try for all chicken lovers. Let us learn to make easy chicken fry recipe with step by step pictures and video.
Chicken Fry tastes great as a starter or appetizer and goes well as a side dish for rice, roti too. You can make it for a get together or party and enjoy. I tasted a chicken fry in a restaurant and wanted to recreate it as I liked the taste so much and here is my take on it and it turned out so delicious that everyone loved it.
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About Chicken Fry
Chicken Fry is a dry chicken starter made by marinating chicken along with few ingredients then deep frying it and finally tempering with spices. This is usually served as a starter or appetizer and this recipe is restaurant style Indian Chicken Fry.
Chicken is marinated in spice powders and rested for a while then deep fried and tossed in a seasoning with onion, this tastes so good. Simple and quick to make easy chicken fry is ready in minutes.
You can choose to air fry the chicken or deep fry or even shallow fry it. Chicken fry is a popular dish worldwide, and there are many variations to this. Each has its own unique flavor and different cultures attached to it. Like south indian chicken fry tastes different when compared to Andhra or Kerala. Andhra style chicken fry is popularly called as Kodi Vepudu and Tamil Nadu style is called Kozhi varuval.
International fried chicken is totally different from the ones we taste here. This Chicken Fry is mildly crispy on the outside with a moist juicy inside perfect as a starter or side dish.
Chicken Fry Video
Chicken Fry Ingredients
- Chicken – Use boneless chicken thigh or breast which gives moist and juicy chicken.
- Spices – I have used turmeric powder, red chili powder, cumin seeds powder, coriander powder, garam masala powder, pepper powder along with ginger garlic paste, salt and lemon juice.
- Flour – Rice flour and cornflour is used for coating the chicken with the masala.
- Tempering – A basic tempering is done with hot oil, garlic,curry leaves, onion and red chili powder.
- Oil – Any neutral oil without any flavoring can be used for this chicken fry.
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How to make Chicken Fry Step by Step
1.To a mixing bowl add 300 grams chicken. Add salt to taste, 1 tablespoon kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1/2 teaspoon cumin seeds powder, 1/4 teaspoon pepper powder, 1 teaspoon ginger garlic paste, 2 tablespoon rice flour, 1 tablespoon cornflour to it.
2.Add juice from 1/2 lemon.
3.Sprinkle little water and mix until each chicken piece is coated well.
4.Keep covered and let it marinade for minimum 30 minutes. If you have time then let it rest for 2 hours.
5.Heat oil in a kadai – add the chicken pieces in batches.
6.Fry till golden then flip over and fry until it turns reddish brown evenly.
8.This is perfect now remove and add another batch. Repeat to finish.
9.Finally after all the chicken pieces are fried. Take 2 tablespoon hot oil from the kadai.
10.Add this hot oil to the pan.
11.Add 1 tablespoon finely chopped garlic. Fry until it turns golden.
12.Add a small sprig curry leaves, 1/2 cup sliced onion along with salt and 1/2 teaspoon red chili powder.
13.Fry until onions turn transparent.
14.Add fried chicken pieces.
15.Mix it gently then give a quick toss.
Expert Tips
- Choose boneless chicken thigh or breast piece.
- While tempering add 1 teaspoon red chili powder if you want it more spicy.
- You can even add 2 tablespoon curd for binding instead of water.
- Add water little by little to mix.
- Do not over fry chicken as it might become hard and rubbery.
- You can even grind few curry leaves, green chilies and add the paste to make it more flavorful.
Serving & Storage
You can serve it as such as a starter along with raw onions and lemon wedges. Serve it hot! You can store the marinade in fridge for up to 2 days and then fry it as and when needed.
FAQS
1.How is chicken fry different from chicken 65?
Chicken fry has a tempering done at the end which is not done for chicken 65. Also the ingredients for the marinade differs for both. Chicken 65 is more crisp when compared to chicken fry.
2.What is the alternate to deep frying chicken?
You can bake the chicken pieces in oven or use air fryer to fry them. However chicken fry tastes the best when deep fried.
If you have any more questions about this Chicken Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Chicken Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Chicken Fry Recipe | Easy Chicken Fry
Ingredients
- 300 grams chicken
- 1 tablespoon kashmiri red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon cumin seeds powder
- 1/4 teaspoon pepper powder
- 1 teaspoon ginger garlic paste
- 2 tablespoon rice flour
- 1 tablespoon cornflour
- juice from 1/2 lemon
- oil to deep fry
- salt to taste
Tempering
- 2 tablespoon oil
- 1 tablespoon garlic finely chopped
- a small sprig curry leaves
- 1/2 cup onion sliced
- 1/2 teaspoon red chili powder
- salt to taste
Instructions
- To a mixing bowl add 300 grams chicken. Add salt to taste, 1 tablespoon kashmiri red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder, 1/2 teaspoon cumin seeds powder, 1/4 teaspoon pepper powder, 1 teaspoon ginger garlic paste, 2 tablespoon rice flour, 1 tablespoon cornflour to it.
- Add juice from 1/2 lemon.
- Sprinkle little water and mix until each chicken piece is coated well.
- Keep covered and let it marinade for minimum 30 minutes. If you have time then let it rest for 2 hours.
- Heat oil in a kadai – add the chicken pieces in batches.
- Fry till golden then flip over and fry until it turns reddish brown evenly.
- This is perfect now remove and add another batch. Repeat to finish.
- Finally after all the chicken pieces are fried. Take 2 tablespoon hot oil from the kadai.
- Add this hot oil to the pan.
- Add 1 tablespoon finely chopped garlic. Fry until it turns golden.
- Add a small sprig curry leaves, 1/2 cup sliced onion along with salt and 1/2 teaspoon red chili powder.
- Fry until onions turn transparent.
- Add fried chicken pieces.
- Mix it gently then give a quick toss.
Notes
- Choose boneless chicken thigh or breast piece.
- While tempering add 1 teaspoon red chili powder if you want it more spicy.
- You can even add 2 tablespoon curd for binding instead of water.
- Add water little by little to mix.
- Do not over fry chicken as it might become hard and rubbery.
- You can even grind few curry leaves, green chilies and add the paste to make it more flavorful.
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