Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Fried Chicken – Indian Style

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Fried chicken is one of those timeless classics that has been done a million times over, and yet how could I not include it on my blog?

You know I’m brown so I just have to put an Indian twist on it. And let me tell ya brown people love fried food. We got our pakoras, samosas, puris, you name it. And even though fried chicken is not an Indian food, you can bet that if you set it on an iftar table, it will be gone in seconds.

What makes this recipe Indian-style, is the stuff in the marinade. I add ginger-garlic paste into the buttermilk along with a little bit of garam masala, turmeric, chili powder and some cut up green chilies. When you let this sit overnight, the buttermilk tenderizes the meat and the ginger-garlic paste really penetrates the chicken and packs a punch without being too overpowering.

I then dredge the chicken into a mixture of flour and classic fried chicken seasonings – onion powder, black pepper, paprika. Finally, I fry these up until they are nice and golden brown. You can use any cut of the chicken for this recipe, of course, but I generally like to use wings because they fry up quick. When I do use bigger pieces (such as thighs and drumsticks), I place the pieces on a baking rack and finish cooking them off in the oven after frying.

 And there you have it guys! A super flavorful, crunchy, crispy fried chicken. So damn good!

I really enjoy serving these with Frank’s Hot Sauce©, but any good barbecue or hot sauce will do. Make this for a summer cookout, a Sunday gameday, a birthday, and I’m telling you and your fried chicken will definitely be the talk of the party.

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Fried Chicken - Indian Style

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 people

Ingredients

Marinade

  • 1.5 cup buttermilk
  • 3 lbs chicken pieces
  • 1 tbsp ginger-garlic paste
  • 2 tsp chilli powder
  • 1 tsp salt (or to taste)
  • 2 green chilies (optional)
  • 2 tsp garam masala
  • 2 tsp chicken 65 spice mix

Coating

  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 quart oil (for frying)

Instructions

  1. Take your marinade ingredients - buttermilk, chilli powder, salt, garam masala, green chillies (cut into big pieces) and mix with a whisk or fork. (If you don't have ginger-garlic paste on hand, you can make some by combining 5-6 cloves of garlic with a 1 inch knob of ginger in a food processor or by finely grating using a microplane.)

  2. Add in your chicken pieces. I like to use wings for this recipe, but feel free to use any combination of drumsticks, thighs, breasts as well. Let it sit in the fridge overnight or for at least 6 hours.

  3. When you're ready to fry, take your chicken out of the fridge. In a shallow bowl, add your flour and spices and combine with a whisk.

  4. Take your chicken piece and shake off excess marinade. With one hand, dip it into the flour and make sure the entire piece is well coated. Place on a plate or rack. Continue to do this for all pieces.

  5. Add your oil to a wok or a heavy-bottomed pot and get it nice and hot. If you are using a thermometer, the oil should be about 350F. Before you add your chicken to the oil, make sure the chicken isn't stone-cold and has reached room-temperature.

  6. Add a few pieces at a time to the oil. Fry until golden brown. If the chicken is taking a while to fry, then your oil is not hot enough. Add less chicken and raise the heat. If the chicken is frying quickly and nearly burning, lower the heat and add more chicken to the pot to help drop the temperature. The internal temp of the chicken should be 165F.