Special Chicken Fry / Spicy Chicken Fry / Juicy Chicken Fry

Hubby loves chicken fry, i usually make them on weekends when i try out biryani’s. They taste great when served with plain rasam rice too. Nowadays i kind of stay away from fried chicken, ever since i learned this trick of making a chicken roast which more or less taste like chicken fry. But somedays i couldn’t skip that delicious juicy crunchy fried chicken.

I always get mails from my viewers that their fried chicken is hard and not juicy. I think when you fry chicken it should just fall off and stay juicy and moist when you bite into them. There are few steps which you should take care when you fry a chicken. First step is marination, you should marinate the chicken for atleast 2 to 3 hours, this way the chicken gets maximum flavour all the way. Then You should start frying chicken on a high heat, then reduce the heat to a low and fry it for a long time, this way the chicken gets cooked from inside too, when the chicken has finished cooking increase the heat to high and crisp it up.

If you are scared that the chicken wont get cooked properly. Then follow this method. It is a steaming and frying chicken recipe. First you steam the chicken for few minutes. This will cook the chicken half way. Then you marinate it and fry it. This way the chicken gets lots of flavour and gets properly cooked and crispy still taste juicy. So try this and let it know how it turned out.

Preparation Time: 30 mins
Marinating Time : 2 hours
Cooking Time :20 to 25 mins
Serves : 3 to 4


Ingredients:


Chicken – 6 drumsticks or 500 grams of chicken
Egg White – from one egg
Bread Crumbs – 4 tblspn
Salt to taste
Oil for deep frying


For Grinding:
Shallots / Sambar Onion – 10
Ginger – 2 inch piece
Garlic – 10 cloves
Curry leaves – 2 sprig
Chilli powder – 2 tblspn or to taste
Coriander powder / Malli podi – 3 tblspn
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Garam Masala powder – 2 tblspn
Cumin powder – 1 tsp
Lemon Juice – 3 tblspn
Salt to taste
Water – 4 tblspn or adjust
Red Food Colouring a pinch


Method:

Take chicken and make slashes in them. Sprinkle some salt over them and mix well. Put them in a microwave safe bowl or a steamer plate and steam it on the lowest heat settings for 5 mins. Remove it and allow it to cool completely. You can steam them in steamer plate on stove top for 5 mins.

Take all the grinding ingredients in a blender and make into a fine paste.

Transfer that to a bowl. Add in egg white and mix well.

Add in the steamed chicken pieces and mix well. Cover it and let it marinate for a good couple of hours in fridge.

Remove it fridge 30 mins before frying.

Just before you fry sprinkle some breadcrumbs and toss well.

Heat oil for deep frying. Fry the chicken pieces till it is golden brown. It will take around 15 to 20 mins

Drain and serve.

Notes:

1)While Steaming in microwave, steam on the low heat setting, this will make the chicken soft and cook them just a little. If you steam on high heat then it will cook the chicken a lot and make it hard.


Pictorial:

Take all your ingredients

Take chicken in a bowl

make deep slashes

All done

Sprinkle some salt

mix well

cover and steam

Put the pan in microwave

Steam on a lowest heat settings for 5 mins

remove from oven and let it cool

Take shallots, ginger, garlic in a blender

add in curry leaves

add in salt and spice powders

add lemon juice

pour some water

make into a paste

pour that in a bowl

add some red colouring

mix well

add some egg white

mix well

Add in steamed chicken

mix well

cover and let it marinate

just before you fry, add bread crumbs

mix well

Heat oil for frying

drop the chicken and fry

fry till golden

drain

serve