How to make chicken fry at home with step by step photos: Tender, juicy in the middle with a crispy, spicy coating these fried chicken are simple, easy-to-make and completely addictive.
Fried chicken is a classic, much-loved chicken dish across the globe. It is a must on the menu of all the restaurants and street food stalls selling non-vegetarian dishes in India. I always prefer to make these at home. As and this recipe is the way I used to make them.
This chicken fry recipe yields mildly spicy chicken that is soft from the inside and crispy outside. Made with chicken drumsticks, cornstarch, ginger-garlic paste, and a few commonly available spices. It has the right amount of spices without overdoing anything.
The recipe uses no MSG/Ajinomoto or food color. Rather I have used Kashmiri chili powder. Which is the milder version of the chili powder. If you stay outside India you can easily find this in any Asian grocery store. If you can’t find it, substitute Kashmiri chili powder with hot paprika, which will help you to achieve the beautiful red hue.
Frying on the bone simply gives the best flavor. But boneless could be used as well. The addition of raw papaya paste tenderizes the chicken and helps to cook faster, if you wish you can use a meat tenderizer instead.
Preparations Step By step
- Wash the chicken, drain excess water, and pat dry them using kitchen tissue.
- Now with the help of a knife cut deep slashes into each chicken leg and keep them in a bowl.
- Add lime juice, ginger-garlic paste, raw papaya paste, along with salt and combine everything together well. Cover and leave it in the refrigerator for 2 hours. You can even marinate it overnight if you have time.
- Now add crushed black pepper, soy sauce, garam masala powder, kashmiri red chili powder(non-spicy), egg, and cornflour. Mix well.
- Heat sufficient oil in a large kadai or pan. Once the oil is hot enough(before it starts to smoke), reduce the flame to medium and fry the chicken in batches (depending on the size of the pan) for 6-7 minutes or until crisp and cooked through over medium flame and turn sides in between.
- Once done carefully remove them from the hot oil to a kitchen tissue lined-plate to drain off the excess oil.
- Repeat the same process and fry the remaining chickens.
- Serve fried chicken hot. Sprinkle chaat masala, if desired.
Serving Suggestions
This easy chicken fry recipe is usually served as an appetizer but it also makes for a good entry. It tastes great on its own and can be paired with an array of condiments including sweet onion sauce, tomato ketchup, red or green chili sauce, schezwan sauce, green chutney, or any choice of dip.
You can even serve these plain by sprinkling a generous amount of chaat masala powder along with some thinly sliced onions.
I also love these with my grilled potato wedges and mango prawn salad.
Tips To Make The Best Chicken Fry
- Do not add extra water.
- For the crispy texture, the chicken pieces need to have a thick coating. Too much moisture will make them soft.
- Always add the cornflour just before frying.
- Make sure the oil is hot enough(before it starts to smoke) before frying or else the chicken pieces will soak up oil.
- Do not overcrowd the pan.
- The chicken legs need to be fried over medium flame. Frying over the high flame will burn them from outside without cooking inside.
- Green chili paste and spicy chili powder could be used for a more spicy flavor.
- These could be air fried rather than deep-fried for a healthy version.
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If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Recipe
How to make Chicken Fry at home | Chicken Fry
Equipment
- Pan
Ingredients
- 500 grams chicken drumsticks or 1.1 lbs
- 1-½ teaspoon lime juice freshly squeezed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon raw papaya paste
- ½ teaspoon salt
- 1 teaspoon black pepper crushed
- 1 teaspoon soy sauce
- 1 teaspoon Kashmiri red chili powder (mild)
- ½ teaspoon garam masala powder
- ½ egg
- 5 tablespoon cornflour or cornstarch
- Oil for frying
Instructions
- Wash the chicken, drain excess water, and pat dry them using kitchen tissue.
- Now with the help of a knife cut deep slashes into each chicken leg and keep them in a bowl.
- Add lime juice, ginger-garlic paste, raw papaya paste, along with salt and combine everything together well. Cover and leave it in the refrigerator for 2 hours. You can even marinate it overnight if you have time.
- Now add crushed black pepper, soy sauce, garam masala powder, Kashmiri red chili powder(non-spicy), egg, and cornflour. Mix well.
- Heat sufficient oil in a large kadai or pan. Once the oil is hot enough(before it starts to smoke), reduce the flame to medium and fry the chicken in batches (depending on the size of the pan) for 6-7 minutes or until crisp and cooked through over medium flame and turn sides in between.
- Once done carefully remove them from the hot oil to a kitchen tissue lined-plate to drain off the excess oil.
- Repeat the same process and fry the remaining chickens.
- Serve fried chicken hot. Sprinkle chaat masala, if desired.
Notes
- Do not add extra water.
- For the crispy texture, the chicken pieces need to have a thick coating. Too much moisture will make them soft.
- Always add the cornflour just before frying.
- Make sure the oil is hot enough(before it starts to smoke) before frying or else the chicken pieces will soak up oil.
- Do not overcrowd the pan.
- The chicken legs need to be fried over medium flame. Frying over the high flame will burn them from outside without cooking inside.
- Green chili paste and spicy chili powder could be used for a more spicy flavor.
- These could be air fried rather than deep-fried for a healthy version.
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