Ramadan Special Chicken Fry Recipe | Fried Chicken Recipe | Iftar Special Recipes
Recipe Information
Chicken Fry
Cultural Context
Chicken fry is a beloved dish in many cultures, often associated with comfort food. Its origins can be traced back to Southern United States cuisine, where fried chicken became a staple for family gatherings and celebrations. Today, variations exist worldwide, each with unique spices and techniques, making it a popular dish in various culinary traditions.
Wash 1 kg of mixed bone-in and boneless chicken and place it on a strainer to dry.
Marinate the chicken by adding 5 tablespoons of thick yogurt, 1 1/2 tablespoons of ginger-garlic paste, and 1 teaspoon of green chili paste.
Add the juice of 2 lemons to the chicken.
Add 1 1/2 teaspoons of salt, 1 teaspoon of red chili powder, 1 teaspoon of black pepper powder, 1 teaspoon of cumin powder, 1 1/2 teaspoons of coriander powder, 1/2 teaspoon of garam masala powder, 1 teaspoon of chaat masala powder, and 1/4 teaspoon of orange food color to the chicken.
Add 1 tablespoon of oil to the mixture and mix everything well to coat the chicken evenly with the spices.
Add 3 tablespoons of gram flour (besan) to the marinated chicken and mix well to coat the chicken pieces lightly with the flour.
Marinate the chicken for at least 2 hours.
In a pan, heat 3-4 tablespoons of oil for frying the chicken.
Once the oil is hot, add the chicken pieces one by one, ensuring not to overcrowd the pan.
Fry the chicken on high heat for 2 minutes to stabilize the coating, then turn the pieces over to fry the other side.
Cover the pan and reduce the heat to low-medium, allowing the chicken to cook in its own juices for 10 minutes.
After 10 minutes, check the chicken; it should be crispy on the outside and juicy on the inside.
Remove the cover and cook for an additional 2-3 minutes for extra crispiness.
Once done, remove all the chicken pieces from the pan.
Equipment Needed
Allergens
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