Kerala Chicken Fry

Today's recipe is a spicy and delicious home-style chicken fry. It is similar to the ones popular in thattukadas in Kerala's, Trivandrum region. Fried chicken and chapatis/ parottas is a usual favorite combo in hotels and fast food outlets in Kerala. Do you like fried chicken? I am addicted to crispy, spicy fried foods and spicy fried chicken is any favorite. This is calorie-rich food but I make them once in a while, and this is always my go-to recipe. In Kerala, we often go-to fast food joints and buy this kind of chicken. But I love my mom's recipe that tastes just like the thattukada chicken. For me, this is absolute comfort food and has the deep essence of homey Kerala food.

This chicken fry is finger-licking good, crispy on the outside and succulent on the inside with the flavors of earthy spices, coconut oil, and the crispy fried onions adds a delicious flavor to the chicken fry. Chicken lovers will love this simple, yet flavorful chicken with the enticing flavor of chilies and spices. The highlight of this chicken is crushed chilly flakes which adds a spicy kick. It tastes best when warm and crispy and is perfect with parottas or with steamed rice and rasam. It is a quintessential dish for parties and Christmas feasts in Kerala. It tastes best when warm and crispy. Serve it as a party appetizer, you are going to amaze your friends and guests. It is deep-fried, but you can also use the pan fry method or bake in the oven. Give this recipe a try, you will surely love it. Let me know how it turned out for you :)

The wonderful flavor of this much-loved chicken delicacy of Kerala comes from the marinade. It consists of ginger garlic paste, crushed chilly flakes, black pepper, fennel seeds, and earthy spices. Chilly powder like Kashmiri is preferred for the color rather than heat. For the chilly flakes, you can use Kashmiri chilly flakes. 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. For best results marinate overnight and keep it in the refrigerator. The marinade has the right balance with chilies, aromatic spices, and tang of vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices.

This chicken is deep-fried but you can also shallow fry or use the air fryer.

Use coconut oil for authentic Kerala flavor. The delicate flavor of curry leaves, fried ginger and fried onion that is used as garnish enhances the flavor. You can use thinly sliced toasted coconut pieces for a sweet crunch.

I have shared a lot of chicken recipes in this space. Here are a few chicken recipes if you are interested.

Spicy Almond Chicken
Korean Chilli Garlic Chicken
Chicken Cutlet
Jamaican Jerk Chicken
Chicken Liver Fry
Malabar Chicken Fry
Coq au Vin/ Anglo Indian Rooster Curry

Recipe for Kerala Chicken Fry- Trivandrum style

Cooking time- 25 minute

Recipe type- side dish/appetizer

Cuisine- Kerala

Ingredients

Chicken drumsticks- 4-5

Ginger garlic paste- 2 tsp

Whole red chilly-8-10

( Or 1 1/2 tbs of Kashmiri chilly powder

Add as per your tolerance )

Turmeric powder- 1/4 tsp

Coriander powder- 1/2 tsp

Garam Masala- 1/2 tsp

Fennel powder- 1/2 tsp

Pepper powder- 1/3 tsp( optional)

lemon juice- a few drops

Rice flour or vinegar-1 tsp(optional)
Salt to taste
Crushed Chilly flakes- 1 tsp

Pepper powder- 1/2 tsp
For garnish

Sliced onion- 1 medium

Sliced ginger- 1 inch thick

Left over chicken marinade

Curry leaves
Oil to fry - 2 cups

Clean and pat dry the chicken drumsticks( remove the skin) and make two or three gashes. Meanwhile, remove the seeds of the dry red chilly and soak it in a little warm salt water for half an hour. Grind this into a fine paste along with ginger and garlic and a spring of curry leaves. Mix the rest of the ingredients except those listed under garnish and marinate the chicken. Keep in refrigerated for at least half an hour. You can marinate it overnight( add lemon juice or vinegar just before frying).

Just before frying sprinkle rice flour (or use corn starch).Pour oil, approximately 2 cups in a pan and heat it to medium-high temperature, and carefully drop in the chicken. First, fry in high and then reduce the heat to medium. Fry on one side for about four to five minutes and then turn around and continue to fry till done and till it is nice and crispy.

Mix all the ingredients listed under three and fry them in the same oil that you used to fry the chicken. Arrange this on a plate and place the chicken on top. You can drizzle a few drops of lemon juice just before serving.

Shallow fry method

Marinate the chicken as stated above. 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 onions, 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.