1 tablespoon
Kashmiri red chili powder or Hungarian hot paprika
1/2 teaspoon
ground coriander
1 tablespoon
lemon juice, plus more as desired
2
cloves garlic, crushed
1
one-inch piece ginger, grated
Salt and fresh ground black pepper, to taste
For the seasoned coating and yogurt sauce:
4 tablespoons
cornstarch
2 tablespoons
rice flour
2 tablespoons
all-purpose flour
1 1/2 teaspoons
Kashmiri red chili powder or Hungarian hot paprika, divided
1/4 teaspoon
salt and fresh ground black pepper, or to taste
1
egg, beaten
Neutral oil, for deep-frying
1/4 cup
plain Greek yogurt
1/2 teaspoon
ground cumin
1/2
clove garlic, crushed
Salt and fresh ground black pepper, to taste
Directions
Cut the chicken into bite-sized pieces and place in a shallow container. Set aside.
To make a marinade for the chicken, whisk together the chili powder, ground coriander, lemon juice, garlic, ginger, salt and pepper. Taste and add more lemon juice as desired. Rub into the chicken pieces and marinate for at least an hour, ideally overnight.
To make the seasoned coating, stir together the cornstarch, flours, 1 teaspoon chili powder, and salt and pepper. Set aside.
Heat the oil in a deep pot to 375º F. Dredge the chicken pieces in the beaten egg, then through the seasoned flours. Carefully deep-fry the pieces, four to five pieces at a time, for 3 to 5 minutes.
Remove from the hot oil, using a slotted spoon, and drain on a paper towel-lined plate.
To make the yogurt sauce, whisk together the yogurt, cumin, the remaining 1/2 teaspoon chili powder, garlic, and salt and pepper.
Serve the chicken pieces warm with the yogurt sauce on the side for dipping. Usually this recipe is served as an appetizer, but it also make for a great entrée.
This turned out great. Breading stuck really well and got nice and crispy. Not very spicy (though I assume this depends on the potency of your chili powder). We'll add more chili to the breading next time.
The seasoning in this dish is perfect! This is the stuff food obsessions are made of. The only tweak I've made is to substitute Wondra for the flour and rice flour in the seasoned coating, only because I seldom have rice flour on hand and it's a 20 min drive to the closest store that carries it. I think the Wondra actually improves the texture of the coating. It gets a really nice crunchy texture and doesn't clump up in the little crevices of the chicken.
Made this last night for dinner, using paprika instead of the special chili powder. We loved it! Was not too spicy at all, and we actually left the chicken marinating for a full day. You have inspired us to fry chicken more often. This is my new favorite thing to make with boneless, skinless chicken thighs. Thanks for a great recipe!
This is probably the best fried chicken recipe I've used in a long time. I couldn't find the special chili powder and substituted regular chili powder. I could have done with out the yogurt sauce. I used Franks Red Hot sauce instead. This is a recipe is a instant favorite!!!
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