Hyderabadi Fried Chicken

1. 1
   prep

   Marinate the chicken.

   1.Pat the chicken pieces dry with paper towels.

   2.In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, chaat masala, lemon juice, and salt.

   3.Mix the marinade well until smooth.

   4.Add the chicken pieces and coat thoroughly.

   5.Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

   TIPUsing hung yogurt keeps the marinade thick and helps the coating stick.
2. 2
   prep

   Prepare the flour coating.

   1.In a separate bowl, mix rice flour and corn flour together.

   2.Take the marinated chicken pieces directly from the fridge and toss them in the flour mixture.

   3.Ensure each piece is well coated. Shake off excess flour.
3. 3
   fry

   First fry the chicken.

   1.Heat oil in a kadai or deep pan over medium-high heat.

   2.Carefully slide the flour-coated chicken pieces into the hot oil.

   3.Fry in batches for 5-6 minutes until pale golden and just cooked through.

   4.Remove with a slotted spoon and drain on paper towels.

   5.Let the chicken rest for 5 minutes.

   TIPDouble frying is the secret to the signature Hyderabadi crunch. Don't skip the rest between fries.
4. 4
   fry

   Second fry for extra crispness.

   1.Increase the oil temperature to high heat.

   2.Return the rested, semi-fried chicken to the hot oil in small batches.

   3.Fry for 2-3 minutes until deeply golden and extremely crispy.

   4.Drain immediately on fresh paper towels.

   TIPHigh heat in the second fry forces moisture out quickly, locking in crispiness.
5. 5
   fry · ~1 min

   Flash fry the aromatics.

   1.Carefully remove all but 1 tablespoon of the hot oil from the pan, or use a fresh small pan.

   2.Add chopped garlic, curry leaves, and slit green chilies to the hot oil.

   3.Sauté for 30-45 seconds until the garlic turns golden and the curry leaves become crisp.

   4.Switch off the heat immediately to prevent burning.

   TIPWatch carefully! Garlic burns in seconds and turns bitter.
6. 6
   assemble

   Toss and combine.

   1.Drizzle the fried garlic-chili mixture and oil over the crispy chicken.

   2.Toss gently to coat the chicken with the aromatic infused oil.
7. 7
   garnish

   Garnish and serve immediately.

   1.Transfer the chicken to a serving platter.

   2.Garnish with onion rings, fresh coriander leaves, and lemon wedges.

   3.Serve immediately while hot and crispy.

   TIPThis dish waits for no one! It loses its crunch as it cools, so have your garnishes ready.

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