Happy's Cook

Friday, January 01, 2021

Kerala Fried Chicken Recipe | Kerala Fried Chicken(KFC) | Chicken Recipes

Happy New Year to all my readers and family!! Best wishes for a healthy and fantastic year ahead. As always, one of my new year wishes is to keep this little space of mine really active. Over the past few years, I was not regularly sharing new recipes because of other priorities. However, I am trying to overcome my laziness and be more productive here. Today I am sharing our recent favourite fried chicken recipe and I learned this recipe from Chef TZac's video. I love the onion and curry leaves flavour in this fried chicken. It goes very well with fried rice, rasam rice and sambhar rice.
Ingredients:
Boneless Chicken(thigh) -  500 grams 
  Rice Flour - 2 tblsp
Oil - to deep fry 
Curry leaves - a handful(to garnish)
To Grind:(Dry Paste)
Small Onion(shallots) - 4
Green Chilli - 3 
Ginger - 2 inch piece 
Garlic - 5 cloves 
Curry leaf - 1 sprig 
Coconut Oil - 1 to 2 tblsp 
Salt - as required 
Raw Sugar - 1/2 tsp(optional)  
To Marinate:  
Red Chilli Powder - 1/2 tsp
Pepper Powder - 1/2 tsp 
Turmeric Powder - 1/4 tsp
Coriander Powder - 3/4 tsp
Cumin Powder - 1/2 tsp
Method:
1. In a small blender, add the onion, green chilli, curry leaves, ginger and garlic. (I used crushed ginger & garlic). Along with this add the salt, coconut oil and blend everything to a fine paste without adding any water.
2. Clean and wash the chicken pieces. Wipe it dry with a paper towel. Now add the ground paste and the items under 'To Marinate' to the chicken pieces. 
3. Mix it all together and allow it to soak in the fridge for a minimum of 1 hour. (You can leave it overnight too). Just before frying, add the rice flour to remove the excess moisture and it gives nice crispy coating to the fried chicken.
4.Heat oil in a Kadai and deep fry the chicken in batches. Remove when it turns golden brown and drain it in a paper towel. Fry some curry leaves and garnish the fried chicken.
Serve the yummy crispy chicken when it is warm.
Points to remember:
  •  Adjust the green chilli, red chilli powder and pepper powder based on your spice tolerance level.
  • Onion and coconut oil in the marinade gives a nice flavour to the fry, so don't skip it.
  • Rice flour is added to remove the extra moisture and it gives crispiness to the fried chicken.
Warm Regards,
Happy's Cook - Divya

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