Restaurant Style Chicken 65 / South Indian Style Chicken Fry

Crispy and Super moist South Indian style fried Chicken. A very popular appetizer / snack and possibly the most selling appetizer in South Indian restaurants. 
 
You need boneless chicken breast pieces cut equally in size. Chicken pieces are marinated in rice flour, APF, Corn Flour, Ginger paste, Garlic Paste, red chilli powder, salt, ground pepper , turmeric powder. You need to marinate the chicken at least an hour. Yogurt marinade helps chicken absorb all flavours and makes it juicy from inside.  

 

 

 

 

Ingredients

• 300 Grams Boneless Chicken Cut into Small Cubes
• 2 Tablespoons Rice Flour
• 2 Tablespoons Corn Starch
• 1 Tablespoon All purpose flour
• 1 Tablespoon plain natural Yogurt / Curd
• 1 and 1/2 Teaspoons Kashmiri Red Chilli Powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon Cumin Powder
• 1 Teaspoon freshly ground black pepper
• 1 inch Fresh Ginger root
• 5 Garlic Cloves
• Zest of One Lemon
• Juice of One Lemon
• Salt to taste
• Oil for Deep frying

Directions

1. In a food processor, add ginger, garlic + 1 tablespoon of regular tap water and grind it to smooth paste
2. In a large mixing bowl, add ground ginger garlic paste, rice flour, all purpose flour, corn flour, Kashmiri chilli powder, turmeric powder, cumin powder, salt, ground black pepper, lemon juice, lemon zest, yogurt and mix everything
3. Add Chicken Cubes to the bowl and mix everything. Add 1 or 2 tablespoons of water if the mixture is too dry. I did not add water at all
4. Refrigerate the coated chicken pieces for an hour
5. When you are ready to fry the chicken, remove the chicken bowl from the fridge and place it on the kitchen top for 15 minutes
6. heat oil in a wok for deep frying the chicken. When the oil is smoking hot, reduce the flame to low and add 4 to 5 chicken pieces in the hot oil and fry until the chicken is crispy and golden. Drain on a paper towel
7. Fry the remaining chicken pieces in batches. Do not crowd the wok with more chicken pieces. Fry in batches of 4 to 5 chicken pieces only
8. Serve hot with mint yogurt dip