This crispy Indian fried chicken is a twist on the classic buttermilk fried chicken. Flavored with spices like garam masala, cayenne and turmeric, this homemade fried chicken is a family favorite!
Tips for making fried chicken
Make sure the oil is hot – If the oil is not hot enough, the chicken will soak up the grease and become soggy. But if it’s too hot, the buttermilk fried chicken will burn and not cook inside. So ideally use a candy thermometer and heat the oil to around 350°F. Keep in mind that the temperature will decrease as you add the chicken pieces which is why you want to heat it at 350°F and fry it at a temperature between 325°F and 345°F.
Suppose you don’t have a frying thermometer; Heat the oil until it begins to shimmer on the surface. When you think it’s hot enough (and before it starts smoking), add a small piece of bread – it should bubble and rise to the top when the oil reaches the right temperature.
Don’t Overcrowd the Pan – Use a cast iron skillet large enough to hold several pieces of chicken at a time. If you overcrowd the pan, the oil will overflow and/or the temperature will drop too much and the chicken will become soggy.
Cook until the internal temperature of the fried chicken is hot enough – You need to fry the chicken until its internal temperature reaches 175ºF to 180ºF. If you don’t have a meat thermometer to test this, you can also pierce the chicken with a fork to see if the juices run clear (if it does, the chicken is cooked).
Sprinkle the fried chicken with salt – As soon as the chicken comes out of the fryer, add a pinch of good flakes of sea salt while it’s hot.
How to keep fried chicken warm
To keep the fried chicken warm while making more batches, loosely cover it with foil or place a cooling rack/rack in a large baking sheet and heat the oven to about 200°F. Place the cooked chicken on the oven rack to keep it warm until ready to serve. Try not to keep the Indian Fried Chicken in the oven too long, as you don’t want it to dry out.
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