Dry Chicken 65
Spicy, deep-fried chicken bites with a fiery red coating and crisp edges. This iconic South Indian bar snack gets its kick from ginger-garlic, Kashmiri red chili, and a final toss with curry leaves and green chilies. Perfect as a starter or alongside a chilled drink.
For 4 servings
- prep · ~30 min
Marinate the chicken.
1.Cut chicken breast into 1-inch cubes and pat completely dry with paper towels.2.In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper, 1 tbsp lemon juice, and salt.3.Add chicken cubes and coat well. Cover and refrigerate for 30 minutes.TIPPat the chicken bone-dry before marinating. Excess water makes the batter soggy and causes oil splatter. - mix · ~5 min
Make the batter coating.
1.Take the marinated chicken out of the fridge.2.Add corn flour, rice flour, and beaten egg to the chicken mixture.3.Mix thoroughly until each piece is uniformly coated in a thick, reddish paste. Let rest 5 minutes.TIPThe batter should cling thickly to the chicken — this creates the signature crust. If too dry, add 1-2 tsp water. - fry · ~15 min
Deep-fry the chicken.
1.Heat oil for deep frying in a kadai over medium-high heat until 350°F (175°C).2.Fry chicken pieces in batches (6-8 pieces at a time) without overcrowding for 3-4 minutes.3.Drain on a wire rack or paper towels. Keep fried batches warm.TIPFry in small batches so the oil temperature doesn't drop. Cold oil makes greasy, soggy chicken. - temper · ~2 min
Make the curry leaf tempering.
1.Heat 1 tbsp oil in a small pan over medium heat.2.Add chopped garlic and fry until light golden (30 seconds).3.Add curry leaves and slit green chilies. Fry until crisp and fragrant (45 seconds).4.Remove from heat.TIPStand back when adding curry leaves — they splutter vigorously. A splatter screen helps. - assemble · ~1 min
Toss chicken with tempering and serve.
1.Place fried chicken pieces in a large bowl.2.Pour the hot tempering over the chicken and toss gently to coat.3.Squeeze remaining 1 tbsp lemon juice over the top and garnish with coriander leaves.4.Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken cubes bone-dry before marinating to ensure the batter clings properly.
- 2Use Kashmiri red chili powder for vibrant color without overpowering heat.
- 3Fry in small batches (6–8 pieces) to maintain oil temperature and achieve a crisp crust.
- 4Let the battered chicken rest 5 minutes before frying so the coating sets.
- 5Toss the fried chicken with the curry leaf tempering just before serving to keep it crispy.
- 6Double-fry for extra crunch: fry once at 350°F for 3 minutes, then again at 375°F for 1 minute.
Adapt it for your goals.
Air-fryer
Skip deep-frying: spray battered chicken with oil and air-fry at 400°F (200°C) for 12–15 minutes, shaking halfway. This cuts oil usage by 80% while keeping the crust crispy.
boneless thighBoneless-thigh
Replace chicken breast with boneless, skinless thighs for juicier, more forgiving meat that stays tender even if slightly overcooked.
extra spicyExtra-spicy
Add 1 teaspoon of finely chopped bird's eye chilies or ½ teaspoon of cayenne pepper to the batter for those who crave intense heat.
gluten freeGluten-free
This recipe is already gluten-free as written (corn and rice flours). Ensure your garam masala and yogurt are certified gluten-free for sensitive diets.
Why this is on our healthy list.
High-Quality Protein
Each serving of chicken breast provides lean, complete protein essential for muscle repair and satiety.
Anti-Inflammatory Spices
Turmeric and ginger in the marinade contain curcumin and gingerol, compounds known for their antioxidant and anti-inflammatory properties.
Digestive Aid
Yogurt provides probiotics which support gut health, while the spices like black pepper and garam masala can stimulate digestion.
Frequently asked questions
Most likely the oil wasn't hot enough (maintain 350°F/175°C) or you overcrowded the pan. Fry in small batches and ensure chicken is patted dry before marinating.
