Lucknowi Fried Chicken

Instructions

1. 1

   Prepare and Marinate the Chicken

   • Wash the chicken pieces and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • In a large mixing bowl, combine the chicken pieces with thick curd, ginger-garlic paste, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, black pepper powder, nutmeg powder, and salt.
   • Mix thoroughly with your hands, ensuring each piece of chicken is evenly coated with the marinade.
   • Cover the bowl and refrigerate for at least 2 hours. For the most tender and flavorful results, marinate for 4 hours or overnight.
2. 2

   Coat the Chicken

   • Remove the marinated chicken from the refrigerator about 15-20 minutes before frying to let it come closer to room temperature.
   • Add the besan and rice flour to the bowl with the marinated chicken.
   • Mix well until the chicken pieces are lightly and evenly coated. The marinade should be thick enough to hold the flour mixture, creating a thin batter-like coating.
3. 3

   Deep Fry the Chicken

   • Heat oil in a heavy-bottomed kadai or deep pan over medium-high heat. The oil should reach a temperature of 350°F (175°C). To test without a thermometer, drop a small piece of the coating into the oil; it should sizzle immediately and rise to the surface.
   • Carefully slide the coated chicken pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches to maintain the oil temperature.
   • Fry each batch for about 8-10 minutes, turning the pieces occasionally, until they are a deep golden brown, crispy, and cooked through.
   • The internal temperature of the thickest piece should reach 165°F (74°C).
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack to allow excess oil to drain away. This keeps the bottom from getting soggy.
   • While the chicken is still hot, sprinkle it generously with chaat masala.
   • Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges and a side of mint-coriander chutney.