New Delhi: Kerala Thattukada Chicken Fry is a spicy, full of flavours, and crispy fried chicken delicacy, which is very popular at roadside stalls, also called thattukadas, across the state of Kerala. These street-side stalls serve some of the most delectable delicacies. This chicken dish stands out due to its bold flavours, spices, deep red colour, and irresistibly crisp consistency. Unlike regular fried chicken, this dish has a burst of unique flavours along with signature Kerala masala mixes, which makes it a true joy for spice lovers.

The secret to Thattukada-style chicken fry is the marination technique and double-frying it. The addition of rice flour and cornflour adds a perfect crunch, whereas the curry leaves that are fried alongside the chicken add to the aroma and flavour.

Marinated in a mix of aromatic spices and fried until perfection, this dish is often enjoyed with parotta, rice, or just as a delicious snack. Read on below how to make this delectable dish at home:

Ingredients:

For Marination:

500g chicken (bone-in, cut into medium pieces)
2 tbsp red chilli powder
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala
1 tsp black pepper powder
1 tbsp ginger-garlic paste
1 tbsp lemon juice or vinegar
2 tbsp rice flour (for crispiness)
1 tbsp corn flour
1 tsp fennel powder (optional, for extra flavour)
1 egg (optional, for a crispy coating)
Salt to taste
A few curry leaves (for garnish)
Oil for deep frying

Instructions:

1. Prepare the chicken:

Thoroughly clean and pat dry the chicken pieces.

2. Marinate:

In a bowl, prepare the marination mixture by mixing red chilli powder, turmeric, coriander powder, garam masala, black pepper, fennel powder, ginger-garlic paste, lemon juice, rice flour, corn flour, egg (if using), and salt.
Nicely, coat the chicken evenly with the mixture and let it marinate for at least 1-2 hours or overnight if possible.

3. Deep fry:

In a pan, heat oil in a deep pan. Once the oil gets the right temperature, fry the chicken pieces in batches until they get a golden brown colour and crispy texture.
Lastly, add fresh curry leaves to the oil to get extra flavour.

4. Serve and enjoy:

Drain the excess oil from the fried pieces and serve hot with sliced onions, lemon wedges, and mint chutney.

Whether enjoyed as a snack or as a side dish, Kerala Thattukada Chicken Fry is a must-try for hardcore non-veg lovers. It can be best enjoyed hot and crispy with Kerala parotta or rice when served with onion rings and lemon wedges.