Meal Prep · Indian
Kerala Chicken Fry
Experience the crispy, spicy, and aromatic flavors of South India’s beloved fried chicken.
Ingredients
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Step-by-step- In a large bowl, combine ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, fennel powder, cumin powder, lemon juice, torn curry leaves, and salt. Mix well to form a thick marinade.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, or overnight for best flavor.
- Just before frying, add rice flour and cornstarch to the marinated chicken. Mix well until all chicken pieces are evenly coated with the dry mixture.
- Heat oil in a deep pan or kadai over medium-high heat. Ensure there is enough oil for deep frying the chicken batches.
- Carefully add the marinated chicken pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain oil temperature.
- Fry the chicken for 6-8 minutes on each side, turning occasionally, until golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).
- Remove the fried chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- Serve hot, optionally garnished with a few freshly fried curry leaves or sliced onions, and a wedge of lemon.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled leftover fried chicken in an airtight container in the refrigerator. Ensure it cools completely before storing to prevent condensation.
Freezer Up to 2 months
For longer storage, freeze cooled chicken pieces in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheat Oven/Air Fryer/Stovetop
For best crispness, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes until heated through and crispy. Can also be reheated gently in a pan on the stovetop.
Chef’s Corner
- For extra crispiness, ensure the chicken is completely dry before marinating and use a combination of rice flour and cornstarch for the final coating.
- Don’t overcrowd the frying pan; fry in batches to maintain oil temperature and ensure even cooking and crispness.
- Marinating the chicken for a longer duration (4-6 hours or overnight) allows the flavors to penetrate deeply, resulting in a more flavorful and tender fry.
- Adjust the spice levels according to your preference; use less chili powder for a milder version or add finely chopped green chilies to the marinade for an extra kick.
