Kerala Style Nadan Chicken Fry Chicken Drumstick Fry Recipes

KERALA CHICKEN FRY RECIPE | HOW TO MAKE SPICY CHICKEN FRY KERALA STYLE

Steps:

• Make marinade: Place Kashmiri red chilli powder in a non-reactive bowl. Add garam masala powder, salt, turmeric powder, chicken masala powder, black pepper powder, and fennel powder (saunf). Mix.
• Then add all the wet marinade ingredients - ginger paste, garlic paste, lime juice, and yogurt. Mix till smooth.
• Tip in boneless chicken pieces and mix to coat well with the marinade. Cover and refrigerate overnight or for at least 8 hours. Note: You can make this with just 2 hours' marination if in a hurry, but the final result will not be as good as that produced by overnight marination.
• Bring marinated chicken back to room temperature before frying.
• Heat oil, preferably coconut oil, in a kadhai, chatti, or wok. Fry marinated chicken in batches without overcrowding the pan, till golden all over and cooked through, about 3 minutes. Remove and repeat for remaining chicken. Set aside on kitchen paper towel to soak up excess oil.
• Fry green chillies in the same oil till they are whitish in colour. Remove from heat.
• Transfer chicken to a serving bowl and garnish with fried green chillies. Serve immediately. Serves: 6 to 8 as a snack Prep Time: 10 minutes plus 8 hours of unattended marination time Cook Time: 16 minutes

KERALA STYLE NADAN CHICKEN FRY / CHICKEN DRUMSTICK FRY

Steps:

• Make some slits on the chicken drumsticks and then clean and wash it. Keep it in a colander to drain water.
• Take a bowl and add all the ingredients given under the section, 'To Marinate'.
• Mix all those ingredients well.
• Pour 1 or 2 table spoons of water. Mix well and make it a paste.
• Dip all the chicken drumsticks in to this marinade and mix well, so that chicken drumsticks are well covered with masala.
• Close this with a lid and keep it in the refrigerator minimum for one hour.
• Heat oil in a non-stick pan at medium heat. Fry the marinated chicken drumsticks in batches. Do frequent flipping in between.
• Once it is done, remove it with a slotted spoon. Drain the fried chicken drumsticks onto paper towels.
• Next fry the curry leaves in the same oil and spread it on the top of fried chicken drumsticks.
• Garnish it with onion and lemon wedges.
• Your Kerala Style Nadan Chicken Fry / Chicken Drumstick Fry is ready to be served.
• Serve it hot.

KERALA ROADSIDE CHICKEN

Steps:

• Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
• In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
• In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
• Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.