Craving Crispy? Mastering the Art of Homemade Chicken Fry

 Crispy Chicken Fry

Ingredients:

• 1 kg bone-in, skin-on chicken pieces (drumsticks, thighs, or a combination)
• 1 tbsp lemon juice
• 1 tsp ginger-garlic green chilli paste paste
• 1 tsp red chilli powder (adjust for spice)
• 1/2 tsp turmeric powder
• 1 tbsp cumin - coriander powder
• 1 tsp garam masala powder 
• Salt to taste
• Red food colour 
• 2 tbsp corn flour 
• Vegetable oil for frying

In a large bowl, combine lemon juice, ginger-garlic green chilli paste, red chili powder, turmeric powder, cumin - coriander powder, garam masala powder pinch of red food colour and salt. Mix well to create a marinade. Add the chicken pieces and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, for deeper flavour.

For Crispier texture add corn flour and mix into the mixture before frying.

Heat oil in a large Kadhai over medium high heat. The oil should be hot but not smoking.

Fry the chicken in batches for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the pan, as this can lower the oil temperature and make the chicken greasy.

After the chicken gets fried ,garnish it with fried curry leaves and serve hot with your favourite sauce and green chutney.

Chicken fry is a global phenomenon, a crispy and flavorful dish loved by people around the world. It consists of pieces of chicken, usually coated in a seasoned batter or breading, and then fried until golden brown and cooked through. The result? A delightful contrast of textures - a juicy, tender interior encased in a satisfyingly crispy shell.

Here's a quick rundown to get you started on your chicken fry journey:

• Origins: While the exact origin is debatable, deep-frying techniques go back to the Middle Ages with fritters. Scots are credited with bringing the concept of fried chicken to America, where it was further influenced by African American culinary traditions and spices.
• Variations: The beauty of chicken fry lies in its adaptability. From the classic Southern fried chicken with its buttermilk marinade and seasoned flour coating to the fiery Andhra style Kodi Vepudu of India or the double-fried Korean Fried Chicken, there's a version for every palate.
• Techniques: Mastering the art of chicken fry involves a few key steps. Marinating the chicken infuses flavour and tenderises the meat. The coating, whether a simple flour dredge or a more elaborate batter, creates the crispy exterior. And finally, frying at the right temperature ensures juicy chicken and a satisfying crunch.

Chicken fry is a versatile dish. It can be enjoyed on its own, served with rice or mashed potatoes, or incorporated into wraps, salads, and quesadillas. So, next time you're craving a comforting and flavorful meal, consider giving chicken fry a try. You might just discover your new favourite dish!