Kerala Style Fried Chicken : AFF India Sub-Continent

This is a versatile Indian dish, fried chicken can go with almost anything. I am going to eat this with nasi lemak like what i see in Gertrude's blog ^_^ Fried chicken, I guess most of us love fried chicken. This Kerala Style fried chicken is full of aroma from the spices that added in. This is the first time i use Garam Masala. I would like to take this opportunity to thank Sonia from Nasi Lemak Lover who send this wonderful garam Masala to me. Thanks Ah Chi !

 

The chicken pieces is pat dry and marinate with the spices and let it sit in the fridge for at least an hour. The coating of rice flour and all purpose flour on the chicken give a clean and lovely colour after frying.

 

Yum! Yum! Can you guess which drumstick is with skin and which is without skin??

The one with skin is crispy and nice where as the one without skin is also crispy and nice :D

 

 



I used 2 chicken maryland, skined one and leave the skin on for the other one. I like to know with and without the skin how does it taste. Will the one without the skin get be crispy outside with moist and tender meat inside? Yes, both is crispy outside with moist and tender meat inside. LOVE IT!!

 I miss a spice powder here. Can you guess what is it?

Its the tumeric powder and another seasoning i miss is SALT. Oh!! how could I??

This yummy, crispy with moist and tender meat fried chicken end up not salty at all but luckily that the spices bring out the taste of this fried chicken. My hubby and kids doesn't mind at all. They sapu all the fried chicken :p

After dinner when we are enjoying Mango Lassi, my eldest said to me "Mummy, next time please don't forget to add some salt, please!..l0l  "

 

 

 

 

Kerala Style Fried Chicken
Recipe source: Gertrude from ICook4Fun
with adapted from Best Ever Indian Cookbook

Ingredients:

2 pound of chicken (mine was 850gm)
2 sprig curry leaves
2 tbsp cornstarch
2 tbsp rice flour

Marinate:

1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp turmeric powder
1 tbsp chili powder
1 tsp garam masala
1 tsp ground black pepper
1/2 tsp fennel powder
1/2 tsp coriander powder
1 tbsp lime juice
Salt to taste

To Do:

1. Remove chicken skin, fats, clean, cut into small pieces and pat dry. Mix all the ingredients for the marinate together. Spread the marinate all over the chicken and let it marinate in the fridge for at least an hour.

2. Heat up a heavy bottom frying pan. Add about an inch of vegetable oil for shallow fry. If you want to deep fry it you need to add more oil to it.

3. Mix the 2 types of flour together and add it to the chicken. Mix it well. Once the oil is hot enough shallow fry the chicken over medium low heat. Turn the chicken around a few times while frying for even browning. When the chicken is nearly done add the curry leaves and continue to fry until the chicken pieces are cook and golden brown.

4. Remove the chicken and drain the oil on paper towel. Serve hot at room temperature.

 



 I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

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