Easy Indian-Spiced Fried Chicken Recipe
Savor the flavors of an Easy Indian-Spiced Fried Chicken, a crispy, juicy delight that marries traditional Southern fried chicken with a bold Indian twist. This recipe coats chicken pieces in a mixture of flour and a rich blend of Indian spices, including garam masala, turmeric, and chili powder, before frying them to golden perfection. The result is a succulent fried chicken with a crunchy exterior and a warm, aromatic flavor profile, offering a unique and tasty fusion that's sure to impress at any meal. Quick to prepare and irresistibly delicious, this dish provides a spicy kick to the beloved classic, making it a must-try for fried chicken enthusiasts and spice lovers alike.
Ingredients
- 4 chicken breasts boneless, skinless - for a leaner, digestible option
- 1 cup almond flour as a gluten-free alternative to traditional flour
- 2 tsp turmeric powder for its anti-inflammatory properties
- 1 tsp garam masala a blend that adds warmth and depth
- 1 tsp cumin powder for a smoky hint
- 1 tsp coriander powder adds a citrusy undertone
- 1/2 tsp Red chili powder adjust according to heat preference
- 1 cup coconut milk a dairy-free substitute to soak the chicken
- 2 tbsp lemon juice for a tangy kick
- Salt to taste
- 2 tbsp Olive or Coconut oil for frying a healthier, high-heat option
Instructions
Getting the Chicken Ready
Start with the Chicken Breasts:
- Lay each chicken breast flat on your cutting board.
- If they're thick, you might want to slice them horizontally into thinner pieces.
- This helps them cook more quickly and evenly. Then, put each piece between two sheets of parchment paper or in a plastic bag.
Flatten the Chicken:
- Using a rolling pin or the flat side of a meat mallet, gently pound the chicken to even thickness, about ½ inch or so.
- This isn't just for uniform cooking; it also tenderizes the meat, making it softer and easier to eat.
Marinating for Flavor
Create Your Marinade:
- In a bowl, mix the coconut milk with lemon juice, half of your turmeric, and the other spices (garam masala, cumin, coriander, chili powder, and a bit of salt).
- This mix is going to give your chicken an incredible depth of flavor and a tender texture.
Marinate the Chicken:
- Place your chicken pieces in the marinade, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap or a lid and refrigerate. If you're short on time, 30 minutes will work, but if you can leave it longer than that, say for multiple hours, you'll be rewarded with even more flavorful chicken.
Coating for Crunch
Prepare the Coating:
- Mix the almond flour with the remaining turmeric and a little extra salt in a shallow dish.
- If you saved any spice mix from the marinade step, add that in too. This is what's going to give your chicken that irresistible crunch.
Coat the Chicken:
- Take each piece of marinated chicken, letting the excess liquid drip off, then dredge it in your almond flour mixture until it's completely covered.
- This is a key step for achieving that nice, crunchy exterior we're aiming for.
Frying to Perfection
Heat the Oil:
- In a large skillet, heat 2 tbsp of olive oil over medium heat.
- You're looking for the oil to be hot enough that it sizzles when you add the chicken, but not so hot that it smokes.
Fry the Chicken:
- Gently lay the coated chicken pieces in the hot oil.
- Fry them for about 4-5 minutes on each side.
- You're aiming for a golden brown color and an internal temperature of 165°F.
- Use tongs to turn the chicken; this will help you avoid tearing the coating.
Rest Before Serving:
- Once cooked, transfer the chicken to a plate lined with paper towels to soak up any excess oil.
- Letting it rest for a few minutes before serving helps keep the juices in, making your chicken moist and flavorful.
Serving
- Serve your chicken hot, garnished with mint leaves with sauce or chutney mix and some light salad or some sautéed vegetables.
- The contrast of flavors and textures will make for a delightful meal.