Chicken Fry - Kerala Style - Mom's recipe and the best recipe
 
 
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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
  1. 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.
  2. Don't add too much water, so begin with little water and add accordingly.
  3. 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.
  4. Bone-in chicken pieces are good for frying, especially chicken legs.
  5. Use bone-in chicken legs or leg-thigh combined pieces or other parts and I prefer to remove the skin off the chicken.
  6. Using a sharp knife, put a couple of gashes or shallow lines over the flesh.
  7. Spread the marinade over the chicken pieces evenly.
  8. Cover the bowl with the chicken with a cling wrap and keep the bowl in the refrigerator overnight.
  9. Marinating overnight will ensure all the flavor will get into the chicken and the fried chicken will taste flavorful.
  10. If you don't have enough time you could marinate for a couple of hours or so, make sure to marinate in the refrigerator.
  11. Next morning, take the chicken out of the refrigerator, keep the bowl on the countertop for 15 minutes.
  12. Heat enough oil for deep frying in a frying pan.
  13. 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.
  14. Place the chicken pieces in the oil without crowding them. Use coconut oil for better taste and aroma.
  15. 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.
  16. 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.
  17. 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.
  18. Serve the chicken fry on a platter and garnish with sliced onions, tomatoes, cilantro and lemon wedges.
  19. 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.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/chicken-fry-kerala-style-my-moms-recipe-and-the-best/