Parsi Fried Chicken
Crispy, golden fried chicken with a delicate spice crust that's uniquely Parsi. The chicken is marinated in a ginger-garlic-green chili paste, coated in a light egg-semolina batter, and fried until perfectly crunchy outside and juicy inside. A beloved festive dish that comes together faster than you'd think.
For 4 servings
- prep · ~30 min
Marinate the chicken.
1.In a large mixing bowl, combine ginger-garlic paste, chopped green chili, lemon juice, salt, turmeric powder, and red chili powder.2.Add chicken pieces and massage the marinade into every piece.3.Cover and refrigerate for at least 30 minutes (longer is better).TIPMarinate overnight in the fridge for deeper flavor — the lemon juice tenderizes the meat beautifully. - mix · ~2 min
Prepare the coating mixture.
1.In a shallow plate, mix semolina, rice flour, black pepper, and garam masala until well combined.2.In a separate bowl, beat the eggs until frothy. - prep · ~10 min
Coat the marinated chicken.
1.Remove chicken from refrigerator and let it come to room temperature for 10 minutes.2.Dip each chicken piece into the beaten egg, letting excess drip off.3.Roll the egg-coated chicken in the semolina mixture, pressing gently so the coating sticks well.4.Place coated pieces on a plate and let them rest for 5 minutes so the crust sets.TIPDouble-coat for extra crunch: dip in egg again and roll in semolina a second time. - fry · ~10 min
Fry the chicken until golden and cooked through.
1.Heat oil in a kadai over medium-high heat. The oil is ready when a pinch of semolina sizzles and rises immediately.2.Carefully lower 3-4 chicken pieces into the hot oil. Do not overcrowd.3.Fry for 8-10 minutes, turning occasionally, until deep golden brown and crispy on all sides.4.Check doneness: the internal temperature should reach 165°F (74°C), or juices run clear when pierced.TIPKeep the heat steady at medium — too high burns the crust before the chicken cooks; too low makes it soggy. - prep · ~2 min
Drain the fried chicken.
1.Using tongs, lift the fried chicken pieces from the oil.2.Place on a plate lined with paper towels to absorb excess oil.3.Repeat with remaining batches until all chicken is fried. - serve
Serve hot with onion rings and lemon wedges.
Arrange the crispy Parsi fried chicken on a serving platter. Scatter fresh onion rings over the top and tuck lemon wedges around the edges. Serve immediately while the crust is at its crunchiest.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Marinate the chicken overnight for deeper flavor and tender texture.
- 2Let the coated chicken rest 5 minutes before frying to help the crust adhere.
- 3Fry in small batches to maintain oil temperature and ensure even crisping.
- 4Use a thermometer to keep oil at 350°F — too hot burns the semolina crust.
- 5Double-coat with egg and semolina for an extra-crunchy, thick crust.
- 6Rest fried chicken on a wire rack instead of paper towels to keep the base crisp.
Adapt it for your goals.
Air-fryer
Cook coated chicken in an air fryer at 400°F for 12-15 minutes, flipping halfway, for a lighter version with 70% less oil but the same crunchy crust.
gluten freeGluten-free
Replace semolina with an equal amount of fine rice flour or chickpea flour (besan) to make this dish naturally gluten-free without losing crunch.
extra spicyExtra-spicy
Add 1 teaspoon of Kashmiri red chili powder and 2 chopped bird's eye chilies to the marinade for those who love intense heat.
herb crustedHerb-crusted
Mix 2 tablespoons of finely chopped fresh cilantro or mint into the semolina coating for a fragrant, green-flecked crust.
Why this is on our healthy list.
High in Lean Protein
Skinless chicken leg pieces provide a good source of high-quality protein essential for muscle repair and satiety.
Digestive-Friendly Spices
Ginger, garlic, and turmeric in the marinade contain compounds that aid digestion and have natural anti-inflammatory properties.
Lower Oil Absorption
The semolina and rice flour coating absorbs less oil than traditional flour batters, reducing overall fat content.
Rich in Antioxidants
Lemon juice and green chilies add vitamin C and capsaicin, which support immunity and metabolism.
Frequently asked questions
Yes, but reduce frying time by 2-3 minutes and ensure internal temperature reaches 165°F to prevent dryness.
