Home-style Fried Chicken


Chicken fry8

Finger licking-good fried chicken….yes it is. Marinate with easily available ingredients, deep fry till golden brown in color, nothing much needed further. Mix of Asian flavors surely will be a hit for any fried chicken lovers. The moment you start to fry it, the aroma from the marinated spice’s will pull anyone to your kitchen.


Ingredients :

  • 800gm Chicken (cut to medium sized pcs)

Blend into paste

  • 3 Cloves garlic
  • 2cm Ginger
  • 1 Lemongrass/serai
  • 1 Red chili

Spice Mix

  • 2 Teaspoon chili powder
  • 1.5 Teaspoon turmeric powder
  • 1 Teaspoon grounded white pepper
  • 1/2 Teaspoon crushed black pepper
  • 1-2 Teaspoon sugar (optional honey)
  • 2-3 Teaspoon salt (adjust to taste)
  • 2 Tablespoon corn flour
  • 2 Springs curry leaf
  • 1/2 Lime juice
  • 1 Egg
  • Cooking oil for deep frying
  • Garnishing – with curry leaves ( fry)

Let’s prepare and fry :

Chicken fry1

For this recipe, I used chicken wings and thigh only. Cut into medium sizes, wash and pat to dry.

Blend to paste the above ingredients (garlic, ginger, chili and lemongrass) with very minimum water (1/4 cup). The lemongrass(serai) will take sometime to blend well to paste.



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Marinate the chicken. Add in all the ingredients except the egg.  Sliced ( or crushed on your palm) the curry leaves and add into the marination mix ( the leaves will increase the aroma). Juice from half (1/2) a lime only. This recipe is not very hot or spicy type of fried chicken. If you prefer it to be very spicy then add additional black pepper or use bird’s eye chili (cili padi).


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Mix well all the ingredients together. Taste Check (add salt if required). Cover it up with cling wrapper or with lid and let it be marinated for minimum 1-2 hours.

The secret for best flavored fried chicken is the length of marination. Marinate over night is the best,  Place it in airtight container and keep it in freezer, if you are planning for few days marination.


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Just before frying, beat the egg and mix well with the marinated chicken. Heat the cooking oil in the deep frying pot (oil should be hot ). Then start frying the chicken pieces in batches. Do not overload the pieces  in the cooking oil. (too much of chicken pieces will reduce the oil temperature). Cover with lid.


Occasionally turn over the pieces. To get the even golden color is a trick. It depends on how the oil temperature is controlled. Start frying with high flames, then after 2-3 minutes turn down the heat to medium. If the heat is too high until the end, the chicken pieces will be over fried, hardened and dark brown in color. Too low in flames will end up too much oil been absorbed into the fried chicken as well.

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It will take about 3-4 minutes to complete the frying of each chicken pieces. Remove from oil and place it on paper towels or wired rack.

Lastly, after finish frying all the chicken pieces, turn off the flame. Immediately throw in the curry leaves into the hot oil. The leaves will sizzle. Remove the curry leaves, drain the excess oil and toss it together with fried chicken pieces.



Chicken fry9Serve while it’s warm…… enjoy the aromatic Home Style Fried Chicken.

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