Parsi Fried Chicken with Mint Raita

Instructions

1. 1

   Marinate the Chicken (15 minutes active time + 1-4 hours marination)

   • Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • Using a sharp knife, make 2-3 shallow cuts on each piece to allow the marinade to penetrate deeply.
   • In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, and salt. Whisk until smooth.
   • Add the chicken pieces to the marinade. Use your hands to rub the marinade all over the chicken, ensuring it gets into the cuts.
   • Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavor.
2. 2

   Set Up the Breading Station (5 minutes)

   • Take the marinated chicken out of the refrigerator about 20 minutes before you plan to fry, allowing it to come closer to room temperature for even cooking.
   • In a shallow bowl or plate, lightly beat the two eggs with the black pepper powder.
   • In a separate shallow bowl, spread out the breadcrumbs evenly.
3. 3

   Coat the Chicken (10 minutes)

   • Take one piece of marinated chicken at a time, shaking off any excess marinade.
   • Dip the chicken into the beaten egg mixture, ensuring it's fully coated on all sides.
   • Immediately transfer the egg-coated chicken to the breadcrumbs. Press the crumbs firmly onto the chicken, creating a thick, even layer. Set aside on a clean plate.
   • Repeat this process for all the chicken pieces.
4. 4

   Shallow Fry to Perfection (20-25 minutes)

   • Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1 inch. Heat over a medium flame.
   • To check if the oil is ready, drop a small breadcrumb into it; it should sizzle immediately and turn golden in about 30 seconds. The ideal temperature is around 350°F (175°C).
   • Carefully place 3-4 coated chicken pieces in the hot oil, ensuring not to overcrowd the pan.
   • Fry for 7-9 minutes on the first side, until it's a deep golden brown and crisp. Avoid moving the pieces too much.
   • Gently flip the pieces and fry for another 7-9 minutes on the other side, until cooked through and golden.
   • The chicken is done when the juices run clear or an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
   • Repeat with the remaining chicken, allowing the oil to come back to temperature between batches.
5. 5

   Drain and Serve Hot (5 minutes)

   • Once cooked, use tongs to remove the chicken from the pan and place it on a wire rack to drain excess oil. This keeps the bottom crispy.
   • Let it rest for a few minutes before serving.
   • Serve the Parsi Fried Chicken hot, traditionally garnished with fried potato straws (sali), onion rings, and lime wedges.