Chicken Fry or Crispy Chicken Varuval is a basic chicken appetizer. Almost at all the parties or the functions, we can see chicken fry. It is such a common and Popular Dish.
Chicken fry is an awesome starter, any non –veg lover will never say a no to this. Health freaks I hear you all saying that this is deep-fried but once in a while I feel we can break all the rules and make our tummy and soul happy. Now let’s get started.
My daughter is a great fan of chicken varuval, but I always prefer chicken kabab over chicken varuthathu. Totally agree that there is a compromise in taste, but I feel guiltfree, so unless and until there is a special occasion, I do not prepare Chicken Fry.
Juicy Chicken varuval, Biryani, and Raita is my go-to food for any function, Also I like to pair it with a dessert, it makes the food complete.
Tender and Juicy Chicken fry come only with the marination time, so make sure to marinate the chicken overnight or at least 2 hours.
Some restaurants use boneless chicken for the fries but you can use chicken with bone pieces also, I prefer pieces with bones as it tastes better and the masala gets deep which makes it tastes better.
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How to Prepare Chicken Fry:
Chicken varuval is prepared by marinating the chicken pieces with spices. Let the chicken rest for 8 to 4 hours and then deep-fried till is crispy and cooked.
Variations in Chicken Fry:
One of the popular chicken fry dishes is Chicken 65. The difference comes only in terms of the marinade and the spices used for marination.
Usually, in my chicken Fry, I fry curry leaves along with the chicken it gives a very nice taste to the Chicken Fry.
Ingredients used for Chicken Varuval
Chicken Pieces:
Always clean the chicken without any blood particles. It is very important and then wipes off or drain the chicken to remove the excess moisture.
Water in the chicken pieces will not allow the marination to stick tightly to the chicken. We require the marination to be intact and coat the chicken pieces while deep frying. So, make sure you drain the water completely before marinating the chicken.
Hung curd or Thick Curd:
Again, we must be using thick curd. Curd is used to blending all the spices added to the marination to stick well to the chicken while frying, also it balances the taste. It is one of the most important ingredients while deep frying the chicken.
Ginger Garlic paste:
Whenever we cook, chicken or Mutton it calls for ginger garlic paste. It enhances the nonveg flavour and taste or it's mandatory to cook chicken.
Rice Flour or Corn Flour:
We always like a crispy chicken, or we add rice flour or corn flour for this matter. It makes the chicken fry look and tastes crispy.
How to serve Chicken Fry:
If serving as a starter it goes well with Green Chutney, Tomato Sauce, or with Mayonnaise.
If serving with Biryani it goes well with Onion Raita or with Chicken Salna.
Similar Recipes:
How to prepare Chicken Fry, Pictorial:
1) In a large bowl add in the cleaned chicken pieces. Preferably chicken pieces with bones. If it's a leg piece, draw in some slits.
2) Add in all the spice powders. I am using Chilli powder, Coriander powder, turmeric powder, Garam Masala, Pepper powder, Salt, and ginger garlic paste.
3) Next to the chicken add in Rice flour or Cornflour. It gives a crisp texture to the fry so don’t skip it.
4) And then add in curd or Yogurt.
5) Combine everything well and allow it to marinate for 2 hours or overnight. Next in a frying pan add in oil for deep frying.
6) Drop in the marinated chicken in the hot oil and deep fry till it gets tender and cooked.
7) Just before switching off the flame add in a handful of fresh curry leaves and after a min switch off the flame. Drain the chicken pieces in a paper towel to remove excess oil.
Tips to prepare Chicken Fry
- If you are a fan of coconut oil try frying the chicken in coconut oil it tastes heavenly.
- Squeeze out lemon juice just before serving the chicken
- Don’t skip adding curry leaves to the fry it gives a nice aroma.
- Tastes best when served hot.
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📖 Recipe
Chicken Fry
Standard 1 cup measures 240 ml
Ingredients
- ½ kg Chicken
- 2 springs Curry Leaves – 2 springs
- Oil for deep frying
To Marinate:
- ¼ cup Curd
- 1 tsp Chilli powder
- ½ tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ tsp Turmeric Powder
- ½ tsp Pepper powder
- 1 tbsp Ginger garlic paste
- Salt as needed
- 2 tbsp Rice Flour or Corn Flour
Instructions
- In a large bowl add in the cleaned chicken pieces. Preferably chicken pieces with bones. If it's a leg piece, draw in some slits.
- Add in all the spice powders. I am using Chilli powder, Coriander powder, turmeric powder, Garam Masala, Pepper powder, Salt, and ginger garlic paste.
- Next to the chicken add in Rice flour or Cornflour. It gives a crisp texture to the fry so don’t skip it.
- And then add in curd or Yogurt.
- Combine everything well and allow it to marinate for 2 hours or overnight. Next in a frying pan add in oil for deep frying.
- Drop in the marinated chicken in the hot oil and deep fry till it gets tender and cooked.
- Just before switching off the flame add in a handful of fresh curry leaves and after a min switch off the flame. Drain the chicken pieces in a paper towel to remove excess oil.
Video
Notes
- If you are a fan of coconut oil try frying the chicken in coconut oil it tastes heavenly.
- Squeeze out lemon juice just before serving the chicken
- Don’t skip adding curry leaves to the fry it gives a nice aroma.
- Tastes best when served hot.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
Raj
How long it takes to cook in oil? Do we need to fry in high flame or medium flame?
Thanks!
sharmila kingsly
Always cook in a medium flame. It usually takes 8 to 10 mins to cook . Again it depends on the Meat. It we have marinated overnight it gets cooked quick . Else it may take time.
Sahana
You have included coriander powder in the list but not in instruction?