Fried chicken recipe without egg and breadcrumbs because here the solid game is played by spices and aromatics, It is a total win! win! recipe. It is completely safe to say this because this is my mum’s recipe plus you can’t go wrong with it as my mum has been making this chicken for years now.
I really love chicken and I always love to try different varieties of chicken dishes. Fried chicken is something that you can’t get bored of, you can serve it with beer, whisky, or any non-alcoholic drinks.
Try out this Indian fried chicken recipe and please make sure to share your feedback with me.
Quick Jump
- Ingredients
- How to make fried chicken without egg & breadcrumbs
- Top tips
- FAQs
- Other recipes you might like
- Recipe card
Ingredients
Chicken- I have used only leg pieces but you can also use thighs, chicken breast, or whole leg.
Spices & Aromatics- Mostly all the spices are used available in the Indian spice box! Ginger-garlic paste is essential please don’t skip it, the flavor and fragrance of it make the fried chicken extra delicious.
Other- Red food color or orange food color (optional) and oil for frying
How to make fried chicken without egg & breadcrumbs
Wash and clean the chicken I have only used leg pieces (1/2 kg/1pound) you can use boneless breast or whole chicken leg which is thighs and legs. Make 3 to 4 slits in each chicken piece.
Marination for fried chicken
In a large bowl add slit chicken legs then add ginger-garlic paste, yogurt, turmeric powder, salt, dried mango powder(amchur powder), red chili powder, coriander powder, garam masala, rice flour, lemon juice, and red food color.
Mix it nicely with your finger so the chicken is coated well with marination. Cover the bowl with a lid or a cling film and refrigerate it for 5 to 10 hours or overnight.
(Note- In case you don’t have time for marination then marinate the chicken at least for 2 hours and for the best result marinate it for 5 to 8 hours. What I do is that I marinate it at night and fry it the next day in the evening)
Deep frying fried chicken
Deep fry the marinated chicken in medium hot oil at low to medium flame, and keep switching the flame from medium to low while frying so that it is cooked from inside and crisp at the same time.
(Note– Use flavorless and odorless oil like extra light olive oil, canola oil, or refined oil.)
Once fried sprinkle some chaat masala over it and serve it with yogurt coriander chutney, sliced onion, and lemon.
Top tips
- Don’t forget to make slits in chicken pieces.
- Marinate the chicken in the refrigerator for at least 2 hours and at the most for 10 hours, It is a very important process as all the flavors penetrate well into the chicken and it also becomes soft.
- Salt and spice level can be adjusted, If you prefer less spicy decrease the quantity of red chili powder. Indian fried chicken is all about spices so please don’t skip any spices or aromatics.
- Rice flour can be substituted with chickpea flour also known as besan in India.
- Keep switching the flame from low to medium while frying so that the chicken is cooked from the inside and crisp from the outside. If you keep frying it at low flame it will become hard and chewy and If you fry it at high flame it will become crisp from the outside and uncooked from the inside.
- Don’t overcrowd the chicken while frying add 2 to 3 chicken pieces each time.
- Use less oil for frying the chicken as the oil can only be used for chicken and not for any other recipe because the oil will have a flavor of chicken and cannot be used for vegetarian food recipes.
- Serve it with yogurt coriander chutney, laccha onion salad, lemon, and a cold drink.
FAQs
Yes, Indians love chicken and there are many varieties of fried chicken as well. There are many popular restaurant chains for non-vegetarian food and the most popular chicken dishes can be found in old Delhi.
India has its own version of fried chicken, it is basically marinated with spices and aromatics. Talking about its taste it is very flavourful because of its spices and crispy at the same time.
No, I have never done this and I don’t think it is a good idea. But if you have tried this, please share your experience with me in the comment section.
In India, we generally use canola oil, extra light olive oil, or refined oil.
Other recipes you might like
Recipe card
Indian fried chicken recipe
Indian Fried chicken recipe without egg and breadcrumbs because here the solid game is played by spices and aromatics, It is a total win! win! recipe. It is completely safe to say this because this is my mum's recipe plus you can't go wrong with it as my mum has been making this chicken for years now.
Ingredients
- 1/2 kg chicken
- 2 tablespoon ginger garlic paste
- 1/4 cup yogurt
- 1 teaspoon turmeric powder
- 1 1/2 teaspoon salt
- 1 teaspoon dried mango powder (amchur powder)
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoon rice flour
- 1 lemon
- pinch of red food colour
Instructions
- Wash and clean the chicken I have only used leg pieces (1/2 kg/1pound) you can use boneless breast or whole chicken leg which is thighs and legs. Make 3 to 4 slits in each chicken piece.
Marination for fried chicken
- In a large bowl add slit 1/2 kg chicken legs then add 2 tbsp ginger-garlic paste, 1/4 cup yogurt, 1 tsp turmeric powder, 1 1/2 tsp salt, 1 tsp dried mango powder(amchur powder), 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp garam masala, 2 tbsp rice flour, 1 lemon juice, and a pinch of red food color.
- Mix it nicely with your finger so the chicken is coated well with marination. Cover the bowl with a lid or a cling film and refrigerate it for 5 to 10 hours or overnight.
- (Note- In case you don't have time for marination then marinate the chicken at least for 2 hours and for the best result marinate it for 5 to 8 hours. What I do is that I marinate it at night and fry it the next day in the evening)
Deep frying fried chicken
- Deep fry the marinated chicken in medium hot oil at low to medium flame, and keep switching the flame from medium to low while frying so that it is cooked from inside and crisp at the same time.
- (Note- Use flavorless and odorless oil like extra light olive oil, canola oil, or refined oil.)
- Once fried sprinkle some chaat masala over it and serve it with yogurt coriander chutney, sliced onion, and lemon.
Notes
- Don't forget to make slits in chicken pieces.
- Marinate the chicken in the refrigerator for at least 2 hours and at the most for 10 hours, It is a very important process as all the flavors penetrate well into the chicken and it also becomes soft.
- Salt and spice level can be adjusted, If you prefer less spicy decrease the quantity of red chili powder. Indian fried chicken is all about spices so please don't skip any spices or aromatics.
- Rice flour can be substituted with chickpea flour also known as besan in India.
- Keep switching the flame from low to medium while frying so that the chicken is cooked from the inside and crisp from the outside. If you keep frying it at low flame it will become hard and chewy and If you fry it at high flame it will become crisp from the outside and uncooked from the inside.
- Don't overcrowd the chicken while frying add 2 to 3 chicken pieces each time.
- Use less oil for frying the chicken as the oil can only be used for chicken and not for any other recipe because the oil will have a flavor of chicken and cannot be used for vegetarian food recipes.
- Serve it with yogurt coriander chutney, laccha onion sa
Nutrition Information:
Yield:
4Serving Size:
2Amount Per Serving: Calories: 349Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 68mgSodium: 100mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 32g
All information presented is intended for informational purposes only.
If you have tried this fried chicken recipe without egg and breadcrumbs or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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