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Indian Fried Chicken

It's IFC not KFC! Southern fried chicken with all the flavours of India!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Chicken Marinade

  • 750 g Chicken sliced breast or thigh, wings or bone in thigh.
  • 1 egg beaten
  • 1/2 tbsp plain natural yoghurt
  • 1 tbsp lemon juice
  • 2 tsp The Devil Went Down To Goa Masala

Chicken Coating

  • 100 g plain flour
  • 1 tbsp The Devil Went Down To Goa Masala

Instructions
 

Marinate The Chicken

  • Mic the chicken with the yoghurt, lemon juice and spices. Leave to marinate for at least 1 hour or overnight in the fridge

Cooking The Chicken

  • When you are ready to cook the chicken, mix the flour and spice mixture together in a deep bowl.
  • Heat a pan of oil to 165℃.
  • Lift the chicken from the marinade and let any excess marinade fall off. Coat well in the flour, give a little shake and place carefully in the oil. Repeat with more chicken but do not overcrowd the pan or fryer.
  • Leave the chicken for about 3 minutes for the coating to fix. It can then be turned to cook evenly.
  • for small pieces of chicken or strips they should be cooked after around 6 - 8 minutes. Larger pieces or bone in pieces will take longer and be ready after 12 minutes. Use a temperature probe to make sure the centre of the chicken is above 75℃. If you don't have a temperature probe, cut into the thickest part of the chicken to make sure it is cooked.
    Once the chicken is cooked remove and leave to drain on kitchen paper before moving to a warmed serving plate.
    Larger pieces of chicken on the bone may be better finished off in the oven so the coating doesn't burn before the chicken is cooked.
    to do this, remove the chicken after 10 minutes and put on a wire rack in a roasting tray. Finish off in an oven heated to 175℃ (155℃ for fan) the chicken should be cooked after around 10 - 15 minutes.
Keyword Fried Chicken, Indian Fried Chicken, Spicy Fried Chucken