Spicy Chicken Fry Recipe Crispy Kababs

An overload of work, sleepless nights and chilly weather! Of course, all three of them are the culprits and so I blame them for making me binge on this phenomenal spicy chicken fry. Guys, Imagine! a plate of steaming hot dal-chawal (rice) or khichdi topped with ghee and these crisp chicken bites on the side, along with some onions and lemon on it. Isn’t that divine? And when you have pile of work to reach, this is the perfect excuse to meal on these fried chunks. Because, the ONLY time that goes in this recipe is, marinating the chicken with masalas and then frying them into hot oil. Years ago, when I started making this chicken fry recipe, I was confident that this was going to be a huge hit. And, guess what? It is a hero dish at our table till date and will be the hero forever. I remember, when my little boy first had this fried chicken kabab at Nandhini which is an Andhra style restaurant, he insisted me to make these at home. So, we at our home call it as a restaurant style chicken fry kabab. You can try and name it too.

Important tips to make Spicy Chicken fry

Clean and wash the chicken very well. Be sure to drain the water completely before marinating the chicken. We want the masala coat to be without any extra liquid, so drain every drop of water from it. Always use, thick or hung curd for the marination. For best results, allow the marination of chicken for at least 2 hours under refrigeration Take out the marinated chicken from the refrigerator and allow it rest on the counter for few minutes before frying Adjust the spiciness as per your heat preference. Be sure to heat the oil well before frying the chicken. Most noteworthy, DO NOT fry the chicken on low heat as this will make the coating soggy and oily Do not overload the pan, fry them in batches. To get the best taste, do not skip any of the below mentioned ingredients

How to make chicken fry recipe - step by step

TO begin with, firstly, add chicken pieces in large bowl

Then, add all the ingredients from garlic paste to salt, mentioned below

Combine everything nicely, cover and allow it to marinate for at least 2 hours under refrigeration

Then, just before frying, add cornflour and mix very well

Heat oil in deep pan or Kadhai (wok). Once the heats up well, carefully slide-in the marinated chicken. Fry them on medium high heat until done, each batch will take 7-8 minutes. Take them out and drain onto an absorbent towel.