Ingredients:
- Chicken: 1 kg, cut into medium pieces (bone-in or boneless, your choice)
- Buttermilk: 2 cups (or substitute with 1 ½ cups yogurt mixed with ½ cup water)
- Garlic paste: 2 tablespoons
- Ginger paste: 1 tablespoon
- Green chili paste: 1 tablespoon (adjust for heat)
- Turmeric powder: 1 teaspoon
- Red chili powder: 2 teaspoons (adjust for heat)
- Garam masala: 1 teaspoon
- Cumin powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Lemon juice: 2 tablespoons
- Salt: to taste
- Black pepper: 1 teaspoon
- Eggs: 2, beaten
- Cornflour: 1 cup
- All-purpose flour: 1 cup
- Baking powder: ½ teaspoon
- Rice flour: ¼ cup (for extra crispiness)
- Oil: for deep frying (vegetable oil or sunflower oil)
Optional Garnishes:
- Fresh coriander leaves: finely chopped
- Lemon wedges: for serving
- Chaat masala: for sprinkling
Instructions:
- Marinate the Chicken:
- In a large mixing bowl, combine the buttermilk, garlic paste, ginger paste, green chili paste, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, lemon juice, and salt.
- Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Prepare the Coating:
- In a separate bowl, mix the cornflour, all-purpose flour, rice flour, baking powder, black pepper, and a pinch of salt. This dry mixture will give the chicken a crispy outer layer.
- In another bowl, beat the eggs lightly.
- Coat the Chicken:
- Remove the marinated chicken from the fridge and allow it to come to room temperature.
- Dip each piece of chicken in the beaten eggs, ensuring it’s fully coated.
- Then, dredge the chicken in the flour mixture, pressing gently to ensure a good coating. Shake off any excess flour.
- Fry the Chicken:
- Heat oil in a deep frying pan or skillet over medium-high heat. The oil should be hot but not smoking (around 350°F or 175°C).
- Carefully add the chicken pieces to the hot oil, a few at a time, without overcrowding the pan.
- Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- Serve:
- Sprinkle the hot chicken with chaat masala for an extra burst of flavor.
- Garnish with fresh coriander leaves and serve with lemon wedges on the side.
Tips for the Best Chicken Fry:
- Marination Time: The longer you marinate the chicken, the more flavorful and tender it will be. Overnight is ideal.
- Double Coating: For extra crunch, you can double coat the chicken by repeating the egg and flour steps.
- Oil Temperature: Maintain a steady oil temperature to avoid greasy chicken. If the oil cools too much, the chicken will absorb more oil.
Enjoy this deliciously crispy and flavorful chicken fry with your favorite dips or as part of a hearty meal!
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