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A delightful Parsi specialty where tender chicken is marinated in fragrant spices, double-coated in egg and breadcrumbs, and fried to a perfect golden crisp. It's juicy on the inside, crunchy on the outside, and a true crowd-pleaser.
Marinate the Chicken (15 minutes active time + 1-4 hours marination)
Set Up the Breading Station (5 minutes)
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A delightful Parsi specialty where tender chicken is marinated in fragrant spices, double-coated in egg and breadcrumbs, and fried to a perfect golden crisp. It's juicy on the inside, crunchy on the outside, and a true crowd-pleaser.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 707.05 calories per serving with 56.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Coat the Chicken (10 minutes)
Shallow Fry to Perfection (20-25 minutes)
Drain and Serve Hot (5 minutes)
For a different texture, replace breadcrumbs with coarse semolina (rava) or crushed cornflakes for an extra crunchy coating.
To reduce oil, bake the coated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through. Or, use an air fryer at 375°F (190°C) for 20-25 minutes, flipping once.
Add 1-2 teaspoons of finely chopped green chilies or green chili paste to the marinade for an extra layer of heat.
Add 1 tablespoon of white vinegar to the marinade for a classic Parsi tangy flavor profile.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides important minerals like iron, which is vital for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
Spices like turmeric and ginger contain compounds with anti-inflammatory properties. Turmeric's curcumin and ginger's gingerol can help combat oxidative stress in the body.
A serving of two pieces of Parsi Fried Chicken contains approximately 450-550 calories, depending on the size of the chicken pieces and the amount of oil absorbed during frying.
While delicious, Parsi Fried Chicken is an indulgent dish due to being shallow-fried. It is a great source of protein, but it is also high in fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier alternative, try the baked or air-fried variation.
Bone-in, skin-on chicken thighs and drumsticks are ideal for this recipe. The bone helps keep the meat moist and flavorful during the frying process, resulting in a much juicier final product.
A soggy coating can be due to a few reasons: the chicken wasn't patted dry enough before marinating, the oil wasn't hot enough, or the pan was overcrowded, which lowers the oil temperature. Also, be sure to drain the fried chicken on a wire rack, not on paper towels.
You can marinate the chicken up to a day in advance. However, the chicken is best coated and fried just before serving for maximum crispiness. Leftovers can be stored in the fridge and reheated in an oven or air fryer to regain some crispness.
Traditionally, it's served with 'sali' (crispy potato straws), onion rings, and a squeeze of lime. It also pairs wonderfully with a simple Parsi dal (like Dhansak) and rice, or as an appetizer with mint chutney.