Chiken Fry

If you’re looking for a classic, crowd-pleasing Chicken Fry, you generally have two paths: the Deep-Fried Crispy style (like a starter) or the Indian Masala Roast style (perfect with rice or roti).

Here is a foolproof recipe for a Crispy Masala Chicken Fry that hits the sweet spot between juicy and crunchy.

🍗 The Ultimate Crispy Chicken Fry

Prep time: 15 mins | Cook time: 15 mins | Serves: 2-3

1. The Ingredients

• Chicken: 500g (1.1 lbs) boneless thighs or bite-sized curry cut.

• The Bind: 2 tbsp Cornflour (cornstarch) and 1 tbsp Rice flour (for extra crunch).

• Aromatics: 1 tbsp Ginger-garlic paste, 2 sprigs of Curry leaves, 2 slit Green chilies.

• Spices: * 1 tbsp Red chili powder (adjust for heat)

  • 1/2 tsp Turmeric powder

  • 1 tsp Garam masala

  • 1/2 tsp Black pepper powder

  • Salt to taste

• The Kick: Juice of 1/2 a Lemon.

2. The Method

1. Marinate: In a bowl, mix the chicken with ginger-garlic paste, all the spices, salt, and lemon juice. Let it rest for at least 20–30 minutes.

2. Coat: Just before frying, add the cornflour and rice flour to the marinated chicken. Toss well so every piece is coated. Tip: If it’s too dry, add a teaspoon of water; if too wet, add a bit more rice flour.

3. Fry: Heat oil in a deep pan. Once hot (but not smoking), drop the chicken pieces in batches. Do not overcrowd!

4. The Finish: Throw in the curry leaves and slit green chilies into the oil during the last 2 minutes of frying. They’ll get crispy and infuse the chicken with an amazing aroma.

5. Drain: Remove once the chicken is golden brown and crispy. Drain on a paper towel.