Crispy Fried Chicken is a general favourite amongst many. We normally come across many such recipes wherein the chicken is dipped in seasoned flour and breadcrumbs and deep fried till crisp.
But the one I have presented here, is totally Indian in the sense that it is cooked exclusively in Indian spices and coated with our very own, regularly used rice flour and semolina!
Using mixed boneless chicken for this dish, gives absolutely succulent, flavourful pieces with a crisp exterior! Though using chicken with bone depends solely on one’s personal choice or say preference. And to say, this doesn’t diminish either it’s deliciousness or crispness in any way!
Many years back, it was my mom who would make this dish with the extra chicken chunks (with bone), which weren’t required for the curry as the family then was small and a kilo was more than enough!
For some more such delicious non vegetarian starter dishes, do take a look at the following recipes too….
- Chicken Crispy With Mushrooms
- Chicken Tandoori Tavaa Fry
- Chicken Bhujing
- Mutton Chops
- Crispy Garlic Butter Prawns
- Cajun Spiced Garlic Butter Prawns
- Prawn Cutlets
Here’s the recipe for the lipsmackingly delicious ‘Indian Style Crispy Fried Chicken’…
Prep Time :
Cooking Time : 4-5 min/Batch
Serves : 4-5 (20 medium sized chunks approx)
- 1 Kg Boneless Chicken (Preferably Mixed Boneless)
- As Required Chaat Masala
- As Required Oil For Frying
For The Marinade :
- 2 tbs Lemon Juice
- 2 tbs Hung Curd
- 1 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
- 2 tsp Corriander Seeds Powder
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Punjabi Garam Masala *
- 1 1/2 tbs Ginger Garlic Paste
- Salt To Taste
For The Coating :
- 1 cup Rice Flour
- 3-4 tbs Semolina
- To make Indian Style Crispy Fried Chicken, first thoroughly rinse the boneless chicken in clean water and set aside to drain.
- Next, chop it into chunks of desired size and rub in the lemon juice and the ginger garlic paste well into them.
- Mix together the rest of the ingredients mentioned under ‘Marnade’ and coat the chicken chunks well with this mix.
- Set aside for about an hour or more.
- Heat a pan and add oil to it for frying.
- In the meantime, mix together the rice flour and the semolina and coat the chicken chunks well with it.
- Release these chunks in hot oil in batches and fry on low medium heat, adjusting the temperature of the oil as required during the process.
- When the chunks appear crisp on both sides and are well cooked, drain them onto an absorbent paper.
- Serve these delicious crispy fried chicken chunks in pure Indian style, with a light sprinkle of chaat masala, accompanied by a a cooling yoghurt mint chutney and some crisp salad by the side!
For the Punjabi Garam Masala, just lightly roast equal quantities of green cardamoms, cloves, cinnamon and black pepper corns and grind into a fine powder when cooled.