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Crispy on the outside, tender and juicy on the inside, this South Indian chicken fry is packed with aromatic spices. A perfect appetizer or side dish that comes together quickly and is bursting with authentic flavor.
For 4 servings
Prepare and Marinate the Chicken
Shallow Fry the First Side
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Crispy on the outside, tender and juicy on the inside, this South Indian chicken fry is packed with aromatic spices. A perfect appetizer or side dish that comes together quickly and is bursting with authentic flavor.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 266.33 calories per serving with 35.67g of protein, it's a moderately challenging recipe perfect for appetizer or side or lunch or dinner.
Cook Through and Garnish
Drain and Serve
For a lower-fat option, marinate the chicken as directed and cook in a preheated air fryer at 380°F (190°C) for 18-22 minutes, flipping halfway through, until golden and cooked.
Add 1 tablespoon of coconut oil to the frying pan along with the regular oil and garnish with fried coconut slivers for a distinct Kerala flavor.
Increase the amount of green chillies and add a pinch of asafoetida (hing) to the marinade for a spicier, more pungent flavor profile.
Use boneless, skinless chicken thighs or breast cut into 1.5-inch cubes. Reduce the cooking time by a few minutes per side as boneless chicken cooks faster.
Chicken is a high-quality source of lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This recipe uses turmeric, ginger, and garlic, all of which are known for their potent anti-inflammatory properties that can help combat chronic inflammation in the body.
The capsaicin in red chilli powder and piperine in black pepper can provide a temporary boost to your metabolism, aiding in calorie burning.
A single serving of this South Indian Chicken Fry (approximately 150g) contains around 350-450 calories. The exact number can vary based on the cut of chicken used and the amount of oil absorbed during frying.
While delicious, this dish is shallow-fried, which adds fat and calories. However, it's rich in protein from the chicken and contains beneficial spices like turmeric and ginger. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider air frying.
Yes, absolutely! Marinate the chicken as per the recipe. Preheat your air fryer to 380°F (190°C). Arrange the chicken in a single layer and cook for 18-22 minutes, flipping halfway through, until crispy and cooked through. This is a great way to reduce the oil content.
To reduce the heat, decrease the amount of red chilli powder to 1 teaspoon and use a milder variety like Kashmiri red chilli powder, which adds color without much heat. You can also omit the slit green chillies at the end.
Store leftover chicken fry in an airtight container in the refrigerator for up to 3 days. To reheat and retain crispiness, place it in an air fryer or a preheated oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the coating soggy.
Yes, boneless chicken thighs or breast work well. Cut them into 1.5-inch pieces. Note that boneless chicken cooks faster, so you will need to reduce the frying time to about 5-6 minutes per side to avoid overcooking.