Malabar Chicken Fry- Easy Crispy Chicken Fry

Malabar Chicken Fry

Hello Friends! Today's recipe is a delectable fried chicken. This is a zesty chicken fry, that is perfectly crispy, spicy and aromatic.
Now it is no secret, almost every non-vegetarian loves crispy fried chicken. I also love crispy fried chicken. Well, its been raining for the past two days. But the gloomy cold weather has not damped my spirit. All I wanted was something crispy fried with hot piping black tea. Often it tends to happen that we crave fried chicken, especially on cold rainy days. I am sure you will agree :) So yesterday I made chicken pakoras and today made this crispy fried chicken. You can serve this as a snack, appetizer or as a side dish with rice,pathiri or parotta.

This spicy and crispy chicken fry is super yummy. This recipe is inspired from the Malabar region of Kerala. Have you ever tried Malabar recipes? It is a whole new thrilling world of flavors. Malabar was an early trading port and has a unique cuisine with strong European and Arabic influence. Their food reflects its unique culture and is varied and rich in flavor.

This Malabar chicken fry is finger-licking good, crispy on the outside and succulent on the inside with the flavors of earthy spices and roasted coconut. Well does that not sound good? It is also an easy recipe. Give this recipe a try you will surely love it.

It is best to marinate the chicken overnight. The marinade has ginger and garlic, and earthy spices. I have used some yogurt too in the marinade. Yogurt helps to keep the chicken moist. For best results marinate overnight and keep it in the refrigerator. Fennel seeds, garam masala, mint, and vinegar enhances the flavor of the marinade.

As for the spiciness, you can adjust as per your liking. I have used Kashmiri chili powder. It is less spicy and has a good color. You can soak chilly and make a paste or use the store brought Kashmiri chili powder.

This chicken is deep-fried but you can also shallow fry or use the air fryer. You are going to love it every way. When deep-frying makes sure that the oil is hot before adding the chicken. You can reduce the heat to medium while frying. If the oil is not hot enough the chicken will become soggy and less crispy.

Use coconut oil for authentic Kerala flavor. The delicate flavor of curry leaves, fried ginger and roasted coconut that is used as garnish enhances the flavor and adds a sweet crunch. If you are not a fan of roasted coconut, you can serve with fried onions or just by itself.

It tastes best when warm and crispy. Serve it as a party appetizer. You are going to amaze your friends and guests.

Recipe for Malabar Fried Chicken

Ingredients

Chicken - 3/4 kg
Yogurt- 2 tbs
Pepper powder- 1/2 tsp
Salt to taste
To make the marinade
Ginger- garlic paste-1 tbs
Green chilly and mint paste- 1 tsp
Kashmiri chilly powder- 2 tbs
Pepper powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1 tsp
Fennel powder- 1 tsp

Vinegar or lemon juice- 1 tsp
Salt to taste
Oil for frying - 2 1/2 cup
For Garnish
Coconut grated- 1/3 cup
Curry leaves- a few
Thinly sliced ginger- 2 tsp

Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Marinate with yogurt, pepper powder, and salt. Refrigerate this overnight or at least for an hour.

Mix the ingredients listed under marinade. Reserve half tsp of the marinade and use the rest. Squeeze off some of the yogurts marinade from the chicken and pat dry. Spread the second marinade and set this aside.

Note: If you are using the deep fry method and wish for longer hours of marinade do not add vinegar or lemon juice. Add these only half an hour before cooking. Mix the rest of the ingredients and keep refrigerated for one or two hours.

Deep fry method

Heat oil in a pan. When the oil is really hot, carefully slide in the chicken pieces. Do not overcrowd the pan. Reduce the heat to medium and fry for four to five minutes before turning to the other side. Continue frying on both sides until it is nice and crispy. This will take about 12 to 15 minutes. Drain on paper towels and fry the next batch.

To fry the garnish mix the reserved marinade with coconut, sliced ginger, and curry leaves. In a pan heat one tbsp of the oil that you fried the chicken and add coconut mixture and fry. When it becomes crispy and golden brown sprinkle it over the fried chicken.

Shallow fry method

Heat oil in a pan. When hot add the chicken pieces and fry till one side is golden brown. Using a spatula flip and turn to the other side.Cover and cook in medium flame for 8-10 minutes. Remove the lid, if necessary add one or two tbs of oil and continue frying till it is nice and crispy on all sides.

Remove the chicken and in the same pan mix the reserved marinade with coconut, sliced ginger, and curry leaves. Saute till it is crispy and golden brown. Sprinkle it over the fried chicken.

Serve this with rice, chapatis, parottas or pathiri.