Crispy Boneless Chicken Fry - The Perfect Fried Chicken-Chicken Recipe

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour increases fiber content.

boneless chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Chicken breast is leaner, while bone-in is often cheaper.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Cut chicken into thin strips and wash it.

Prepare brine by adding water, 1 teaspoon salt, and 2-3 tablespoons white vinegar. Let chicken rest in this brine for 15 minutes.

Wash chicken with clean water and dry completely.

Marinate chicken with 1 tablespoon ginger garlic paste, 2 tablespoons lemon juice, and a bit more than 1 teaspoon salt.

Add 1/3 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon chaat masala, 1 teaspoon regular red chili powder, 1/2 teaspoon black pepper powder, 1 teaspoon cumin powder, 1/4 teaspoon orange food color, 2 teaspoons green chili paste, 4 tablespoons yogurt, 1 tablespoon semolina, 2 tablespoons rice flour, and 2 tablespoons gram flour. Mix well and coat chicken pieces thoroughly.

Let marinated chicken rest for 30 minutes (or 2 hours if not brined).

Prepare a sauce by blending 1 handful fresh coriander, 3 green chilies, 6-7 garlic cloves, salt, 1 cup yogurt, and 1 tablespoon lemon juice until smooth.

Heat oil on medium flame for frying chicken.

Fry chicken pieces in hot oil for 6-7 minutes, ensuring not to touch them for the first 2 minutes to allow coating to set. Flip pieces to ensure even cooking and crispiness.

Remove chicken from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens