The best chicken fry in the whole world…
One of my fondest memories of Eid is waking up to the mesmerizing aroma of fried chicken. My mom knows that nothing could possibly wake me up early in the morning except the aroma of fried chicken, so she would always make it the first thing early in the morning. On the day before Eid, she would make the marinade, spread it over the chicken, and allow it to marinate overnight. Obviously, the marinade is what makes the chicken fry taste so divine and irresistible.
Now, I am miles away from my mom, yet every Eid, I still wake up to the aroma of fried chicken coming from my mom’s kitchen in Kerala- I just feel it.
This time, on the day before Eid, I made the marinade from scratch, spread it over the chicken, kept it in the refrigerator overnight, and fried it in the morning. My hubby, who was sleeping soundly, got out of bed earlier than usual and rushed to the kitchen. He grabbed one of the fried chickens (I hope he brushed his teeth :D), did a happy dance, and then vanished… It was a déjà vu moment for me.
Chicken fry is truly irresistible for both kids and adults. It can be baked or grilled, but it wouldn’t taste like fried chicken.
On special occasions, there is absolutely no harm in going overboard and pampering yourself with the food you really love to eat. One shouldn’t count calories on special occasions 🙂
Chicken Fry
Ingredients
- Chicken, bone-in, and skin removed- 5 leg-thigh pieces or use 8 to 10 chicken legs
- Coconut Oil- enough for deep frying
- Curry leaves- 2 sprigs, added to the oil while frying
For making the homemade marinade
- Small onion or shallots- 3 small/pearl onions or 2 shallots
- Garlic cloves- 2, large (or 4 small-sized)
- Ginger, chopped- 1-inch slice
- Green chilies- 3
- Whole cardamom- 3
- Whole cloves- 2
- Whole cinnamon- 2-inch slice
- Chili powder- 1 tbsp ( if you prefer less heat use Kashmiri red chili powder, which gives an intense red color)
- Turmeric powder- 1/4 tsp
- Fennel powder- 2 tsp
- Coriander powder- 1 tbsp
- Lemon juice- 2 tbsp
- Cilantro, chopped- 2 tbsp
- Curry leaves- 1 sprig
- Mint leaves- 4 leaves, optional
- Salt- 2 tsp
- Water- just enough to make a smooth and thick marinade
Instruction
- To a blender, add all the above-mentioned ingredients to make the marinade, add just enough water- 3 tbsp & grind to a smooth and thick paste.
- Don’t add too much water, so begin with little water and add accordingly.
- Pour the marinade into a bowl.
- Bone-in chicken pieces are good for frying, especially chicken legs.
- So use bone-in chicken legs or leg-thigh combined pieces or other parts and I prefer to remove the skin.
- Using a sharp knife, put a couple of gashes or shallow lines over the flesh.
- Spread the marinade over the chicken pieces evenly.
- Cover the bowl with the chicken using a cling wrap and place the bowl in the refrigerator overnight.
- Marinating overnight will ensure all the flavor will get into the chicken and the chicken fry will taste much much delicious.
- If you don’t have enough time you could marinate for a couple of hours or so, make sure to marinate in the refrigerator for at least some time.
- Next morning, take the chicken out of the refrigerator, keep the bowl on the countertop for 15 minutes or so.
- Heat enough oil for deep frying in a frying pan.
- It’s very hard for me to say if the marinade has the right amount of salt, if the salt added is less, the fried chicken will taste bland. Here is a trick that I do, cut a small piece of the chicken and fry that first. Taste it and adjust the amount of salt and chili powder accordingly. If needed more, sprinkle over the marinated chicken pieces and combine well before frying them.
- Place the chicken pieces in the oil without crowding.
- Add the curry leaves into the oil as well, curry leaves will really enhance the taste of the fried chicken. I just love adding curry leaves but it’s just optional.
- Fry the chicken over medium heat till both sides have turned golden brown in color. Transfer to a kitchen paper towel and let it absorb all the excess oil.
- Before frying the next batch, make sure to remove any fried particles or small fried slices that are left in the oil using a slotted spoon. Otherwise, those particles will make the next batch of chicken burn very fast.
- Serve the chicken fry on a platter and garnish with cut onions, tomatoes, cilantro, and lemon wedges.
- While having this chicken fry, squeeze some lemon juice over it and enjoy.
Tips:
- Time saver: This marinade can be made way ahead and can be refrigerated for a few weeks. If you want to store it for a few months, freeze it. Thaw it before spreading it on the chicken.
- This marinade can also be added for making the biryani masala: after cooking the onions, and tomatoes, add 2 to 3 tbsp of this marinade, cook for some time, and then add chicken to it.
- Instead of deep frying, chicken can be air-fried at 400 F or 200 C- first air fry for 20 minutes flip them over & air fry for another 15 minutes- total 35 minutes.
Chicken Fry - Kerala Style - Mom's recipe and the best recipe
Author: Thas
Ingredients
- Chicken, bone-in and skin removed- 5 leg-thigh piece or use 8 to 10 chicken legs
- Coconut Oil- enough for deep frying
- Curry leaves- 2 sprig, to add to the oil while frying
For making the homemade marinade
- Small onion or shallots- 3 small/pearlonions or 2 shallots
- Garlic cloves- 2, large (or 4 small sized)
- Ginger, chopped- 1-inch slice
- Green chilies- 3
- Whole cardamom- 3
- Whole cloves- 2
- Whole cinnamon- 2-inch slice
- Chili powder- 1 tbsp ( if you prefer less spicy use Kashmiri red chili powder, which gives an intense red color)
- Turmeric powder- ¼ tsp
- Fennel powder- 2 tsp
- Coriander powder- 1 tbsp
- Lemon juice- 2 tbsp
- Cilantro, chopped- 2 tbsp
- Curry leaves- 1 sprig
- Mint leaves- 4 leaves, optional
- Salt- 2 tsp
- Water- just enough to make a smooth and thick marinade
Instructions
- To a blender, add all the above-mentioned ingredients to make the marinade, add just enough water- 3 tbsp & grind to a smooth and thick paste.
- Don't add too much water, so begin with little water and add accordingly.
- Pour the marinade into a bowl. This marinade can be made well in advance & stored in the refrigerator for a week or in the freezer for up to a month.
- Bone-in chicken pieces are good for frying, especially chicken legs.
- Use bone-in chicken legs or leg-thigh combined pieces or other parts and I prefer to remove the skin off the chicken.
- Using a sharp knife, put a couple of gashes or shallow lines over the flesh.
- Spread the marinade over the chicken pieces evenly.
- Cover the bowl with the chicken with a cling wrap and keep the bowl in the refrigerator overnight.
- Marinating overnight will ensure all the flavor will get into the chicken and the fried chicken will taste flavorful.
- If you don't have enough time you could marinate for a couple of hours or so, make sure to marinate in the refrigerator.
- Next morning, take the chicken out of the refrigerator, keep the bowl on the countertop for 15 minutes.
- Heat enough oil for deep frying in a frying pan.
- It's very hard for me to say if the marinade has the right amount of salt, if the salt added is less, the fried chicken will taste bland. Here is a trick that I do, first cut a small piece of the chicken and fry that. Taste it and adjust the amount of salt and chili powder accordingly. If needed more, sprinkle over the marinated chicken pieces and combine well before frying them.
- Place the chicken pieces in the oil without crowding them. Use coconut oil for better taste and aroma.
- Add the curry leaves into the oil as well, curry leaves will really enhance the aroma & taste of the fried chicken. I just love adding curry leaves but it's just optional.
- Fry the chicken over medium heat till both sides have turned golden brown in color. Transfer to a kitchen paper towel and let it absorb all the excess oil.
- Before frying the next batch, make sure to remove any fried particles or small fried slices that are left in the oil using a slotted spoon. Otherwise, those particles will make the next batch of chicken burn very fast.
- Serve the chicken fry on a platter and garnish with sliced onions, tomatoes, cilantro and lemon wedges.
- While having this chicken fry, squeeze some lemon juice over it and enjoy.
Notes
Time saver: This marinade can be made way ahead and can be refrigerated for 2 weeks. If you want to store it for a few months, freeze it. Thaw it before spreading it on the chicken.
This marinade can also be added for making the biryani masala: after cooking the onions, and tomatoes, add 2 to 3 tbsp of this marinade, cook for some time and then add chicken to it.
Instead of deep frying, chicken can be air-fried at 400 F or 200 C, first air fry for 20 minutes flip them over & air fry for another 15 minutes- total 35 minutes.
This marinade can also be added for making the biryani masala: after cooking the onions, and tomatoes, add 2 to 3 tbsp of this marinade, cook for some time and then add chicken to it.
Instead of deep frying, chicken can be air-fried at 400 F or 200 C, first air fry for 20 minutes flip them over & air fry for another 15 minutes- total 35 minutes.
