Crispy ChickenRecipe | RestaurantStyle Starter Recipe| How To Make The Best FriedChicken|🍗🐓🌶️🔥♥️😋✨

Crispy ChickenRecipe | RestaurantStyle Starter Recipe| How To Make The Best FriedChicken|🍗🐓🌶️🔥♥️😋✨#food #Recipe #cooking #cooking #shorts #youtube #chicken #chinese #india 🎥 An Indian-style crispy chicken recipe uses a blend of aromatic Indian spices and a coating of corn flour and rice flour to achieve its signature crunch and flavor. This dish is often served as a popular appetizer or side dish. Indian Crispy Chicken Recipe This recipe is for a vibrant and flavorful deep-fried chicken, often associated with dishes like Chicken 65, which can also be air-fried or baked for a healthier option. Ingredients For the Marinade: 500g boneless chicken (thighs or breast, cut into bite-sized pieces) ¼ cup plain yogurt (curd) 1 tbsp ginger-garlic paste 1 tsp red chili powder (adjust to taste, use Kashmiri for color) ½ tsp turmeric powder 1 tsp coriander powder ½ tsp cumin powder ½ tsp garam masala powder Salt to taste 1 tbsp lemon juice 1 sprig curry leaves, finely chopped For the Coating & Frying: 3 tbsp corn flour (cornstarch) 2 tbsp rice flour (for extra crispness) Oil for deep frying 2 sprigs curry leaves, patted dry (for frying/garnish) 2-3 green chilies, halved and deseeded (optional, for garnish) Instructions Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, ginger-garlic paste, spices, salt, lemon juice, and chopped curry leaves). Mix well to ensure every piece is coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or overnight for best results. Coat the Chicken: When ready to fry, remove the chicken from the fridge 10 minutes prior. Add the corn flour and rice flour directly to the marinated chicken and mix thoroughly until the pieces are evenly coated. The coating should be moist, not dry or runny. Heat the Oil: In a heavy-bottomed pan or kadai, heat enough oil for deep frying to a temperature of around 350°F (175°C). Fry the Chicken: Gently drop the coated chicken pieces into the hot oil one by one, being careful not to overcrowd the pan, as this can lower the oil temperature and result in greasy chicken. Fry on medium heat for about 3-5 minutes, or until golden brown and crispy. Do not stir for the first minute or two to allow the coating to set. Drain and Garnish: Remove the fried chicken with a slotted spoon and drain excess oil on a wire rack or paper towel-lined plate. In the last batch of oil, fry the whole curry leaves and halved green chilies for a few seconds until crisp, then drain and toss with the fried chicken. Serve Hot: Serve the crispy chicken hot as an appetizer with lemon wedges, raw onions, or a side of yogurt mint chutney. Tips for Perfect Crispy Chicken Use thigh meat: Boneless chicken thighs stay juicier and more moist inside while the outside crisps up perfectly. Don't skip the rest time: Allowing the coated chicken to rest for a few minutes before frying helps the coating adhere properly and prevents it from falling off in the oil. Fry in batches: Crowding the pan drops the oil temperature, leading to soggy chicken. Fry a few pieces at a time to maintain crispness. Double frying (optional): For extra crispiness, fry the chicken once on medium heat until cooked through, remove it, and then fry it again quickly on high heat just before serving.