Indian Fried Chicken
Chicken thighs, which can be tough, turn soft and succulent thanks to the tenderizing quality of a yogurt marinade. We made breading out of cornstarch and rice flour to keep it light and crispy. Add a squeeze of lemon right before serving, drizzle with mint chutney or top with some Pickled Red Onions and a healthy dollop of Mango Chutney.
Prep Time: 255 min.
Cooking Time: 30 min.
Servings: 6
Cooking Method: Frying
Category: Chicken
Cuisine: Indian
Ingredients:
- 16 ounces plain Greek yogurt
- Juice and zest of 1 lemon
- 2 teaspoons Fine Sea Salt
- 1/8 cup water
- 1/4 cup plus 1/8 cup Indian Chicken Seasoning, divided
- 4 pounds bone-in chicken thighs
- 1 cup rice flour
- 1/3 cup corn starch
- 1 teaspoon Kosher Salt
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Vegetable or peanut oil for frying
Instructions:
- Mix yogurt, lemon juice, lemon zest, Fine Sea Salt, water and 1/4 cup Indian Chicken Seasoning. Coat all of the chicken with yogurt, and rub yogurt marinade under chicken skin. Allow to marinate for at least 4 hours, and up to overnight, in the refrigerator.
- For coating, mix 1/8 cup Indian Chicken Seasoning, rice flour, corn starch, and Kosher Salt.
- Heat frying oil to 325°F.
- Remove chicken from the refrigerator and wipe off excess marinade. Coat the chicken in the rice flour mixture and let rest for 10 minutes.
- Fry chicken until the internal temperature is 170-175°F. Place on a wire rack to cool and allow excess oil to drain for 5 minutes.
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Sprinkle with a little more Indian Chicken Seasoning and serve.