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Experience the authentic taste of South India with this Kerala Chicken Fry. Marinated in a fragrant blend of traditional spices and fried to crispy perfection in coconut oil with aromatic curry leaves, this dish is irresistibly juicy on the inside and crunchy on the outside. A beloved classic that's perfect as a show-stopping appetizer or a flavorful main course.
For 4 servings
Prepare the Marinade and Coat Chicken
Shallow Fry the Chicken
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Experience the authentic taste of South India with this Kerala Chicken Fry. Marinated in a fragrant blend of traditional spices and fried to crispy perfection in coconut oil with aromatic curry leaves, this dish is irresistibly juicy on the inside and crunchy on the outside. A beloved classic that's perfect as a show-stopping appetizer or a flavorful main course.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 257.1 calories per serving with 35.72g of protein, it's a moderately challenging recipe perfect for appetizer or side_dish or main_course.
Flip, Finish Frying, and Add Aromatics
Drain and Serve
Marinate the chicken as directed. Preheat your air fryer to 380°F (190°C). Lightly spray the basket with oil. Arrange the chicken in a single layer and air fry for 15-20 minutes, flipping halfway through, until cooked and crispy.
Use boneless, skinless chicken thighs or breast cut into 2-inch pieces. Reduce the cooking time to 5-6 minutes per side, as boneless chicken cooks faster.
Increase the black pepper powder to 1.5 tsp and add 1/2 tsp of red chilli powder (the hot kind) along with the Kashmiri powder for extra heat.
Add 2-3 tablespoons of desiccated or thinly sliced coconut to the oil along with the curry leaves in the final step. Fry until golden for an added layer of texture and flavor.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The marinade uses spices like turmeric (containing curcumin) and ginger, which are known for their powerful anti-inflammatory and antioxidant properties.
The presence of chilli powder and black pepper can provide a temporary boost to your metabolism due to the compound capsaicin, which may aid in calorie burning.
A typical serving of Kerala Chicken Fry (around 115g) contains approximately 280-350 calories. The exact number can vary based on the cut of chicken used and the amount of oil absorbed during frying.
While delicious, Kerala Chicken Fry is a deep or shallow-fried dish, making it high in fat and calories. It's best enjoyed in moderation as part of a balanced diet. The chicken itself is a great source of protein, and the spices like turmeric have health benefits.
Yes, absolutely. For an air fryer, cook at 380°F (190°C) for 15-20 minutes, flipping halfway. For an oven, bake on a wire rack at 400°F (200°C) for 25-30 minutes, turning the pieces once, until cooked through and crispy.
The most common reasons are: 1) Overcrowding the pan, which steams the chicken. 2) The oil temperature was too low. 3) Not using rice flour, which is the key crisping agent. 4) The chicken was not patted dry before marinating.
Coconut oil is essential for the authentic taste and aroma of Kerala Chicken Fry. If you don't have it, a neutral high-smoke point oil like sunflower or canola oil can be used, but the flavor profile will be different.
Yes, you can use boneless chicken thighs or breast cut into bite-sized pieces. Be sure to reduce the cooking time to about 5-6 minutes per side to avoid overcooking and drying out the chicken.