Description
Vizhinjam Chicken Fry, a traditional Kerala-style deep-fried chicken dish, features bone-in chicken marinated with bold spices and coated in a freshly ground masala of pepper, fennel, and cumin seeds combined with aromatic herbs and garlic. The chicken is deep-fried in coconut oil until golden and crispy, delivering a spicy, flavorful, and crispy treat perfect for any meal or snack.
Ingredients
Scale
Chicken and Marinade
- 500 grams Bone-in Chicken
- 1 tsp Salt
- ½ Lemon
- 1 tbsp Kashmiri chilli powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala powder
Masala Coating
- 1 tsp Whole Black Pepper
- 1 tbsp Fennel Seeds
- 1 tsp Cumin Seeds
- 8 Shallots (peeled & left whole)
- 12 cloves Garlic (left whole with peel on)
- 2 inch Ginger (sliced)
- 1 tbsp Red Chilli Flakes
- Salt to taste
- 1 no Green Chilli (chopped roughly)
- ¼ cup Coriander leaves (chopped roughly)
- ¼ cup Mint Leaves (chopped roughly)
- ¼ cup Curry leaves
- 2 no Pandan Leaves (cut into small pieces)
For Frying
- Coconut Oil (for Deep frying)
Instructions
- First Marination: Take the bone-in chicken in a large bowl. Add salt, lemon juice, Kashmiri chilli powder, turmeric powder, and garam masala powder. Mix thoroughly to coat the chicken evenly. Set aside the marinated chicken for 1 hour to absorb the flavors.
- Make Fresh Masala: While the chicken marinates, prepare the Vizhinjam masala. In a blender, add whole black pepper, fennel seeds, and cumin seeds. Pulse to crush them coarsely. Then add shallots, garlic (with peel), sliced ginger, red chilli flakes, green chilli, coriander leaves, mint leaves, curry leaves, pandan leaves, and salt. Grind everything coarsely without adding any water to create a textured, flavorful masala.
- Coating Masala: After marination, add the freshly ground masala over the marinated chicken. Mix thoroughly to ensure each piece is well coated with the masala blend.
- Frying Chicken: Heat enough coconut oil in a deep frying pan or kadai for deep frying to medium-high heat. Once hot, carefully add the chicken pieces along with the coating masala into the oil. Fry the chicken for 8 to 10 minutes, stirring gently to prevent sticking. Cook until the chicken is golden brown, crispy, and the masala forms a crisp crust.
- Serving: Using a slotted spoon, remove the fried chicken pieces from the oil, allowing excess oil to drain and discard the fried masala bits from the oil. Serve the Vizhinjam Chicken Fry hot as an appetizer or side dish.
Notes
- Use bone-in chicken for juicier texture and better flavor absorption.
- Maintain medium-high heat while frying for a crispy crust without burning the spices.
- Adjust the red chilli and pepper quantities based on desired spice levels.
- Ensure the masala is ground coarse and not a fine paste to retain texture.
- Fresh herbs like curry leaves, coriander, and mint are essential for authentic Kerala flavors.
- Use traditional coconut oil for deep frying to achieve the characteristic taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Kerala, Indian
Keywords: Kerala chicken fry, Vizhinjam chicken fry, Indian spicy chicken, deep-fried chicken, Kerala recipe, coconut oil chicken
