Spicy Chicken Fry which goes well with Biryani, Plain rice and Rasam or Dhal. Spicy fried chicken is always been a favourite for all non vegetarian lovers in South India. We love to have this in all week ends. This particular chicken fry recipe is my moms recipe which we love a lot. She prepares this at Sundays or any guests arrival.

Mom prepares this chicken fry with plain rice and parippu curry and rasam. We love this combination for all the Sunday lunch returning back from church. Here at my home i prepare the same fry for the same combo and also with Chicken Biryani too. Hubby likes this fry with Chicken Biryani and Curd rice. You could serve this spicy chicken fry the combination of your choice. Easy quick and really tasty!!!

Chicken Fry

Preparation Time: 5 minutes
Cooking Time: 30 minutes
Cuisine: South Indian
Makes: 25 pieces

Chicken- 1 Kg
Ginger Garlic paste- 1 tablespoon
Turmeric powder- 1/4 teaspoon
Red Chilli powder- 2½ tablespoons
Pepper powder- 1/2 teaspoon (adjust according to your spice level)
Fennel powder/ Sombu Podi- 1½ teaspoon
Garam masala powder- 1/2 teaspoon (optional)
Salt- to taste
Lemon- 1/2 medium
Oil- 1 cup, to deep fry
Moms Chicken Fry

  • Clean the chicken and cut them in to medium sized pieces wash them three times and drain the water well and set aside.
  • In a deep bowl add the ginger garlic paste, turmeric powder, red chilli powder, pepper power, fennel powder, garam masala powder, salt and squeeze the lemon juice. 
  • Add little water and mix well with hand as a thick paste. Just taste this masala it should be slightly salty and spicy. If the salt is correct at this stage, it will be less when it get absorbed inside the chicken pieces.
  • Now add the cleaned chicken and mix well with hand to coat the masala evenly over the chicken.
  • Rest the chicken covered for minimum of 1/2 an hour. If you keep it long for marination rest inside refrigerator and bring it to room temperature and deep fry them.
  • Heat oil in a deep pan on medium flame reduce the flame once the oil becomes hot. Start frying the chicken in four to five batches on low flame.
  • Do not roll the chicken allover and fry, when one side properly get fried turn the side and fry the other side too.
  • Note: Use Kashmiri chilli powder for more colour and less spicy chicken fry.
  • Increase the pepper powder if you like more spice in this chicken fry.
  • The lemon used here is to soften the chicken pieces.
Chicken Fry Recipe

Chicken Fry Recipe