Crispy and flavourful restaurant-style fried chicken made with drumsticks marinated in aromatic spices, lemon juice, gram flour, and corn flour. The chicken is fried until golden brown and crispy on the outside while remaining juicy and tender inside. Perfect for serving as a snack, starter, or main meal with fries, naan, or salad.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken drumsticks
- 1 tablespoon Ginger garlic chilli paste
- 1 tablespoon Kashmiri chilli powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1/2teaspoon Salt
- 1 whole Fresh lemon
- 1 tablespoon Gram flour
- 3 tablespoons Corn flour
- 1 whole Egg white
- 500 ml Oil for frying
For Dressing
Nutritional Information
-
Calories
420 kcal -
Fat
24 g -
Carbohydrates
10 g -
Protein
39 g -
Fiber
2 g -
Sugar
1 g -
Sodium
520 mg
Procedure
-
5 minutesMark As Complete
Prepare the Chicken
Wash the chicken drumsticks thoroughly and make a few deep cuts in each piece to help the marinade absorb properly. Pat the chicken dry using kitchen paper before placing it into a large mixing bowl. This step helps the coating stick well and allows the spices to penetrate deeper into the meat for better flavour.
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10 minutesMark As Complete
Make the Marinade
Add the ginger garlic chilli paste, Kashmiri chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt to the chicken. Squeeze in the fresh lemon juice and add the gram flour, corn flour, and egg white. Mix everything thoroughly by rubbing the marinade into the cuts of the chicken until all pieces are evenly coated.
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4 hoursMark As Complete
Marinate the Chicken
Cover the bowl and place the marinated chicken in the refrigerator for at least 30 minutes, although 3 to 4 hours is recommended for maximum flavour. The resting time helps the spices develop fully and tenderises the chicken, resulting in juicy meat and a rich restaurant-style taste after frying.
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5 minutesMark As Complete
Heat the Oil
Pour the oil into a deep frying pan or wok and heat it over medium heat until hot but not smoking. To test the temperature, carefully drop a small amount of marinade into the oil; it should sizzle immediately. Properly heated oil ensures the chicken cooks evenly and develops a crisp outer coating.
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10 minutesMark As Complete
Fry the Chicken
Carefully place the marinated chicken pieces into the hot oil without overcrowding the pan. Fry the chicken for a few minutes on one side before turning it over to cook evenly. Continue frying on low to medium heat until the chicken becomes golden brown, crispy on the outside, and fully cooked through inside.
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2 minutesMark As Complete
Serve the Fried Chicken
Remove the fried chicken from the oil and place it onto kitchen paper to drain any excess oil. Finish with a light squeeze of fresh lemon juice before serving. The chicken should be crispy on the outside while remaining soft, juicy, and flavourful in the centre.
