Chicken Drumstick Fry
Slow-roasted in coconut oil with a generous hand of spices, this chicken fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 2 servings
- 2 nos Chicken legs
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 2 tsp Lime juice
- 3 tsp Chilly powder
- 1 tbsp Thick Yogurt
- 1 tsp Pepper powder
- 1/2 tsp Fennel powder (Perumjeerakam)
- 11/2 tbsp All purpose Flour Maida
- Egg white For mixing
- 2 cup Oil
- Salt, to taste
Preparation
Step 1
For preparing chicken drumstick fry, make some slits through the chicken, it will help to absorb the masala.
Step 2
Marinate the chicken with a mixture of ginger paste, garlic paste, lime juice, chilly powder, thick yogurt, pepper powder, fennel powder, maida flour, salt and egg white.
Step 3
Marinate the chicken for 1 hr.
Step 4
Warm the oil in a kadai.
Step 5
Fry in hot oil the chicken.
Step 6
Chicken drumstick fry is ready. Serve hot with chapati, parotta, naan, rice etc.
Tip
Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.
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