Madras Fried Chicken
2 LB - Boneless Chicken Leg or Thigh meat cut into Bite-sized pieces OR Chicken leg meat with bones (washed, cleaned)
Salt to taste (I use Himalayan Pink Salt for flavor)
1/2 Teaspoon Turmeric Powder
2 to 3 Teaspoons Red Chilly Powder
1/2 Tea Spoon Garam Masala
2 Tea Spoons Paprika Powder (for flavor and color)
2 to 3 teaspoons Canola or Virgin Olive Oil
Juice of 1 Medium sized Green Lime
Mix all the above Marinade ingredients in a medium -sized bowl
Add a little water to increase consistency if required
Mix the pieces of chicken in the marinade, cover bowl with foil and let sit for about 45 mins to an hour in the fridge.
Heat about 2 to 3 small cups of Canola or Virgin Olive oil in a small wok.
Slip the marinated chicken into the oil and deep fry for about 10 to 15 mins until chicken turns nice and brown on the outside. get a plate ready with a paper towel on it to absorb oil from chicken. Remove fried chicken and place on the plate. Transfer to a serving bowl after oil has drained. Garnish with finely chopped Cilantro and squeeze the juice of 1 lime on the fried Chicken. Enjoy!
Pairs Well With
South Indian Traditional Non-Veg Dish
Love this delicacy! Great as a side-dish or as an appetizer with drinks!
Try it out folks, you'll love the flavor, the crispiness on the outside and the moist flesh inside!