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    Home Β» Chicken Fry

    Published: Feb 25, 2015 Β· by Sree Β· This post may contain affiliate links Β· 11 Comments

    Chicken Fry

    Jump to Recipe

    Chicken is marinated in dry roasted spices & cooked on low heat till the pieces are flavorful, juicy & slightly crispy outside. Simple. Spicy. Succulent.

    If you love chicken and would love to tray an Indian version, try this one from the Kerala cuisine, simple enough to be ready in 40 minutes tops.

    If you like chicken try this creamy chicken curry or spicy oats crusted chicken thighs.

    Edited on 08/16/2021 for improved information and readability.

    PREP TIME: 15 MINUTES
    COOKING TIME: 40 MINUTES

    Chicken_Fry

    Ingredient Details & Steps

    INGREDIENTS

    • chicken Breasts/ Thighs
    • coconut OilΒ  - use coconut oil for an authentic taste.
    • chunky coconut pieces
    • Juice of lemonΒ 
    • ginger
    • garlic clovesΒ 
    • black pepper powder
    • onionΒ medium
    • salt
    • curry Leaves
    • cayenne Pepper; optional
    • Kashmiri red chili powderPaprika powder
    • coriander powder/Ground Coriander
    • turmeric Powder/Ground Turmeric
    CHICKEN FRY

    INSTRUCTIONS

    DRY ROAST THE SPICES

    Heat a saute pan on the stovetop over medium heat. Lower the heat and dry roast all the spices listed under "Spices for dry roasting and marination" - Cayenne Pepper, Paprika, Coriander Powder, and Turmeric powder, for about 3 to 5 minutes until it turns brown and aromatic.

    MARINATE THE CHICKEN

    In a large bowl, marinate the chicken pieces (for about 10-15 minutes) with the dry roasted spice powder mix, lemon juice, pepper powder, and salt.

    COOKING

    Heat coconut oil in the same pan you used to dry roast the spices. When the oil is hot, add the crushed ginger & garlic and saute for a minute or two. Add about 2 tablespoon coconut pieces and fry till they turn slightly brown. Add the finely chopped onion and saute till they turn translucent.

    Add the marinated chicken pieces and mix well. Reduce the heat to a low medium and cover the skillet with a lid. Cook the chicken for about 15-20 minutes (or till it is well cooked).

    chicken fry served with rice. cucumber slices

    Open the lid and cook till all the water evaporates and add the curry leaves and fry for another 5 minutes or so. (You can add a little more coconut oil if required)

    Transfer to a serving bowl.

    In a small pan, heat a teaspoon of coconut oil. Add the rest of the coconut pieces and fry till golden brown.

    Pour this onto the chicken fry and garnish with onion rings. Serve hot.

    CHICKEN FRY SERVED WITH RICE, ONION RINGS, CUCMBER SLICES, AND MORU CURRY

    Time Saving Tips

    • start with dry roasting the spices and marinate the chicken. 
    • Chop onion and prepare ginger-garlic while the chicken is marinating.
    • while the chicken is cooking, prepare the rice/nan/roti to serve along with chicken fry. 

    Serving Suggestions

    Serve with rice and moru curry. You can include a kale thoran, apple pickle, and pappadoms too.

    This can be served as an appetizer as well to serve with your favorite alcoholic drink.

    Yet another way to eat this would be to wrap it in lettuce leaves. Yum!

    serve chicken fry in lettuce wraps
    Chicken_Fry

    Chicken Fry

    Chicken is marinated in dry roasted spices & cooked on a low heat till the pieces are flavorful, juicy & slightly crispy outside. Simple. Spicy. Succulent.
    5 from 1 vote
    Print Recipe Save Saved!
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes

    Ingredients
      

    • 2 Chicken Breasts See Recipe Notes
    • 2 tablespoon + 1 teaspoon Coconut Oil plus more if needed
    • 3 tablespoon chunky coconut pieces ; divided
    • Juice of Β½ lemon optional
    • 1 inch piece ginger
    • 2-3 Garlic cloves big
    • ΒΌ teaspoon Black pepper powder or to taste
    • 1 Onion medium, finely chopped
    • Salt to taste
    • 10-12 Curry Leaves

    Spices for dry roasting and marination

    • 2 teaspoon Cayenne Pepper adjust to taste; see recipe Notes
    • 2 heaped teaspoon Paprika powder
    • 3 heaped teaspoon Coriander powder/Ground Coriander
    • ΒΌ teaspoon Turmeric Powder/Ground Turmeric

    Garnish

    • Onion Rings

    Required Equipment

    • Large Saute Pan with lid
    • Large Mixing Bowl
    • Spatula
    • Chopping boards and knives
    • Measuring spoons.
    • Small Pan
    • Mortar and Pestle

    Instructions
     

    • Cut the chicken into bite-sized pieces.
    • Heat a saute pan on the stovetop over medium heat. Lower the heat and dry roast all the spices listed under "Spices for dry roasting and marination" - Cayenne Pepper, Paprika, Coriander Powder, and Turmeric powder, for about 3 to 5 minutes until it turns brown and aromatic.
    • In a large bowl, marinate the chicken pieces (for about 10-15 minutes) with the dry roasted spice powder mix, lemon juice, pepper powder, and salt.
    • Meanwhile, finely chop the onion and wash and pat dry the curry leaves. Peel ginger and garlic and crush them using mortar and pestle.
    • Once the chicken pieces are marinated, heat coconut oil in the same pan you used to dry roast the spices. When the oil is hot, add the crushed ginger & garlic and saute for a minute or two. Add about 2 tablespoon coconut pieces and fry till they turn slightly brown. Add the finely chopped onion and saute till they turn translucent.
    • Add the marinated chicken pieces and mix well. Reduce the heat to a low medium and cover the skillet with a lid. Cook the chicken for about 15-20 minutes (or till it is well cooked).
    • Open the lid and cook till all the water evaporates and add the curry leaves and fry for another 5 minutes or so. (You can add a little more coconut oil if required)
    • Transfer to a serving bowl.
    • In a small pan, heat a teaspoon of coconut oil. Add the rest of the coconut pieces and fry till golden brown.
    • Pour this onto the chicken fry and garnish with onion rings. Serve hot.

    Notes

    1. I have tried this recipe with Chicken Breast as well as Chicken thighs (boneless) and they have come out equally good. Chicken breast pieces would give you more aesthetically pleasing pieces.
    2. Instead of a combination of Cayenne and Paprika, you can use Kashmiri Chilli Powder.
    3.Please make sure that you do not crowd the chicken pieces in the saute pan. Preferably, they should be in one layer on the pan. If you want to make this in large quantity and your pan is not big enough, cook in batches.
    4. "Serves 4" is based on this dish being served as a side dish. If you are serving this as an appetizer, this recipe may serve more people.[br]5. Make sure the heat is low-medium when dry roasting the spices to ensure that spices do not burn. If you feel that spices are burning, remove the pan from the heat for a few seconds and then place it back on the fire.
    5. To reheat leftover chicken fry, heat a saute pan, brush with a little oil, add the chicken pieces, and heat till required. Microwaving dries out the chicken pieces, though if you microwave it covered, it remains juicy. But I prefer reheating over the stovetop.Β 
    6. Preparation time includes the marination time too.
    7. Time-Saving Tips
    • start with dry roasting the spices and marinate the chicken.Β 
    • Chop onion and prepare ginger-garlic while the chicken is marinating.
    • while the chicken is cooking, prepare the rice/nan/roti to serve along with chicken fry.Β 

    Inspiration for the Recipe

    I had asked my friend Asha (an excellent cook herself), to share someΒ of her recipes with me. She sentΒ me thisΒ recipe for Chicken Fry which she learned from her mom. Though she had sent this recipe a few months back, I got to making it only recently. But from the day I tried it,Β this has featured on my weekly menu! Yes folks, every week.Β Chicken Fry - simple, yet exquisitely tasty.

    The only change I made in Asha's recipe was the garnish I used. I used a few coconut pieces roasted in coconut oil for the garnish and drizzled it over the chicken fry. I love the roasted coconut pieces and the aroma of the coconut oil in this dish.

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    Reader Interactions

    Comments

    1. wedding cakes in Kolkata says

      February 08, 2023 at 3:40 am

      5 stars
      It was nice to go through your post. Thanks for sharing the recipe here. Keep up the good work.
      https://www.cakesandbakes.in/wedding-cakes-kolkata.php

      Reply
    2. Ranjani Raj says

      June 27, 2015 at 4:24 am

      wow.. what a click i have no words.. this is the first time stopping here.. i just wondered on your clicks.. am sure it will attract many.. keep going.. Happy blogging..

      Reply
      • Framed Recipes says

        August 31, 2015 at 8:10 pm

        Thanks for stopping by Ranjani.

        Reply
    3. Ritu ahuja says

      February 26, 2015 at 4:20 am

      Wow..it looks awesome. This chicken fry will be a hit at my place. Awesome presentation and lovely clicks πŸ™‚

      Reply
      • Framed Recipes says

        February 26, 2015 at 2:12 pm

        Thanks Ritu.

        Reply
    4. manju says

      February 25, 2015 at 6:34 pm

      Adipoli sreelatha. Kudos to anu for the pictures. Now it's making me hungry and I am in a meeting πŸ™
      You are inspiring me to cook once again.

      Reply
      • Framed Recipes says

        February 26, 2015 at 2:12 pm

        Thanks Manju.

        Reply
    5. Deepti says

      February 25, 2015 at 11:59 am

      Definitely going to try this dish...looks so yummy!!

      Reply
      • Framed Recipes says

        February 26, 2015 at 2:13 pm

        Thanks Deepti. Don't forget to let me know how it turned out.

        Reply
    6. Piyali Muthha says

      February 25, 2015 at 11:46 am

      I am surely going to make this dish. The labour of slow cooking involves a lot of patience but the final result is there above to see and I am sure the taste would have blown everyone off. A lot of pepper has been added which will spike up the dish and indeed it is not for the faint hearted. But what is life without these spice hikes. And placing a piece of chicken on the iceberg lettuce petals ( I guess) made a very beautiful visual impact.

      Reply
      • Framed Recipes says

        February 26, 2015 at 2:14 pm

        Thanks Piyali for stopping by. It is indeed a spicy dish, but you can always control the spice to your taste.. :). I served this as an appetizer on lettuce leaves (cut using a cookie cutter) and it was a big hit at a party recently. πŸ™‚

        Reply

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