FRIED CHICKEN - SOUTH INDIAN STYLE
- Medium sized Pieces of Chicken with or without bones - 2 Lbs
- Red Chilly Powder - 2 to 3 Tablespoons, depending on the spiciness you prefer.
- Black Pepper Powder: 1 or 2 Teaspoons
- Lime Juice:4 to 5 tablespoons
- Turmeric Powder:1 Teaspoon
- Salt: As required
- Deep Fryer or Wok
- Oil for Deep frying - Olive/Canola : as required.
- Cilantro - half a bunch
You will need:
Medium sized Pieces of Chicken with or without bones - 2 Lbs
Red Chilly Powder - 2 to 3 Tablespoons, depending on the spiciness you prefer.
Black Pepper Powder: 1 or 2 Teaspoons
Lime Juice:4 to 5 tablespoons
Turmeric Powder:1 Teaspoon
Salt: As required
Deep Fryer or Wok
Oil for Deep frying - Olive/Canola : as required.
Cilantro - half a bunch
Wash Chicken well and pat dry with paper towels.
Mix Chilly Powder / Black Pepper Powder / Lime Juice / Turmeric and Salt with some oil and make a nice paste
Apply this Paste to the Chicken Pieces. Ensure that the pieces are well coated. You may also make some fine slits/cuts into the chicken to make sure the marinade gets into the flesh.
Marinate for about 2 Hours in a flat-bottomed dish, cover dish with foil and place the chicken in your fridge.
After 2 about hours:
Pour Oil into the fryer / wok for deep frying.
Heat Oil to boiling.
Gently insert pieces of chicken into the Fryer/Wok.Ensure that excess marinade is left behind in the other pan.
When the chicken is nicely browned on all sides and cooked well (after about 7 minutes)remove chicken from Fryer/Wok (Wok cooking may take longer),making sure to drain all oil from the chicken.You can also place them on paper towels to remove all excess oil.
Cut some Onions rings and quickly fry in the fryer/wok till browned and slighlty cripsy. Place fried onion rings on top of the fried chicken.
Garnish with as much cilantro as you want. Squeeze juice of fresh lime/lemon on the chicken.
Serve Hot. Can also be eaten as an accompaniement with beer or other liquor/spirits.