HOW TO MAKE FRIED CHICKEN | SPICY & CRISPY | UNIQUE INDIAN INSPIRED RECIPE

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can save on leavening agents.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile, while hot sauce is often more affordable.

five-spice powder

🥗Healthier: cinnamon and nutmeg

💰Cheaper: mixed spices

Cinnamon and nutmeg can mimic some flavors, while mixed spices might be more cost-effective.

Clean and cut the chicken, leaving some skin on and removing any unwanted bits.

Season the chicken with about 3 teaspoons of salt.

In a bowl, mix about 1.1 kg of flour with 2.5 teaspoons of turmeric, 3.5 - 4 teaspoons of cracked black pepper, and about 3 teaspoons of salt.

Marinate the chicken in the spice mixture for a while.

Dredge the marinated chicken in the seasoned flour, ensuring it is well coated.

Heat oil in a deep skillet over medium heat until hot.

Fry the chicken in batches, about 6 to 8 pieces at a time, for 12 to 15 minutes, turning occasionally.

Check the chicken for doneness; it should not be pink inside and have a crispy exterior.

Remove the chicken from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens