Easy Chicken Fry Recipe, Step by Step with Tips

Easy chicken fry recipe: a simple and basic recipe for making chicken fry using cubed boneless chicken pieces and spices. There are probably thousands of different variations to an easy chicken fry recipe including what you can add to the marinade, the quantity of spices, whether you use pepper powder or not, etc.

While I love my chicken 65 recipe which we tend to default to quite often, this easy chicken fry is a close second. You can make the basic spice paste for chicken fry in advance to marinate the chicken and leave it overnight in the refrigerator. You can also freeze the marinated chicken for up to two weeks but it is best to fry it after a few hours or overnight.

A good chicken fry is like a balm to the non-vegetarian soul. Very few things can be as comforting an addition to some rice and dal. I recommend making a very simple onion salad as a side to this because raw onions go really well with the spices added to this dish.

I especially like whipping up some chicken fry if I have a mixed group of vegetarians and non-vegetarians over for a meal since it’s so easy and fuss free which leaves you enough time to focus on your paneer dishes or whatever else you choose to make.

Recipe Tips and Notes

Marinating chicken pieces is key before frying. This helps soften the meat and adds tenderness to the final chicken fry pieces

Use chicken thigh for better results than chicken breast, although, I have used a mix of both here. Chicken drumstick can give you good results too. This is because the thigh and drumstick pieces have more fat than chicken breast and lend themselves well to frying, without drying out.

To keep the chicken pieces spongy, it’s good to add some lime juice to the marinade. The yogurt we add to recipes like Chicken Majestic serve the same purpose but in this easy basic chicken fry, we won’t be adding yogurt since it also adds a distinct flavour which we are not looking for here.

I have added some spices to make the chicken fry extra flavourful, so this is an Indian-style chicken fry recipe. Adjust or remove anything you are not a fan of, this is a perfect base recipe to experiment with.

Oil temperature is important, keep it just under smoking hot. While I don’t use an oil thermometer, I do make sure oil temperature is regulated throughout the frying process.

Leave marinated chicken out from the refrigerator for about 30 minutes before frying. This will ensure that the chicken is not too cold when dropped into the hot oil and doesn’t bring down the temperature of oil too much.

Frequently Asked Questions and Answers

Q: Why is my fried chicken hard and rubbery?

There are a few reasons why your chicken may be turning out hard when frying:

• Overcooking: Overcooking your chicken can result in a tough, dry texture. Try reducing the cooking time or adjusting the heat of the oil.
• Using the wrong cut of chicken: Certain cuts of chicken are better suited for frying than others. Chicken breasts, for example, are lean and can easily become dry and tough when fried. Try using dark meat, such as chicken thighs or drumsticks, which have more fat and will stay moist and tender during frying.
• Not properly marinating or seasoning the chicken: Marinating the chicken before frying can help tenderise it and add flavour. Make sure you’re using a marinade with acidic ingredients, such as lemon juice or vinegar, which can help break down the meat fibres. Also, be sure to season the chicken with enough salt and other spices before frying.
• Using cold chicken: When you add cold or wet chicken to hot oil, it can cause the oil temperature to drop, resulting in longer cooking times and a tougher texture. Make sure the chicken is at room temperature before frying.

How can I make my chicken fry more crispy?

• The lesser the amount of moisture in your chicken, the more crispy it will become. My recipe doesn’t have any breading or other flours to draw out moisture because I serve this Indian-style chicken fry with rice and dal or some curry. If you’d like to serve it as an appetiser or snack, you can consider adding 1 tablespoon cornstarch or rice flour to the marinade
• Make sure you are not overcrowding the oil when frying, leave enough room for the chicken to fry in peace and it won’t get soggy
• Make sure the oil is hot enough before adding the chicken. A temperature of about 190C is ideal, in case you use an oil thermometer
• Try draining fried chicken on a lined wire rack until the pieces are just warm before transferring to a serving plate
• Instead of using fresh ginger garlic paste, you can add ginger and garlic powders to the marinade. This will ensure extra moisture is not added to the chicken and may make it more crispy when frying

More easy chicken recipes:

Chettinad pepper chicken masala
Chicken fried rice
Chicken jalfrezi

Browse all chicken recipes here.

Step by Step Chicken Fry Recipe

Clean the chicken pieces and place in a bowl. Add all the spices, ginger garlic paste, salt, and lime juice to this

Mix well until the chicken pieces are well coated. You can also mix the marinade ingredients first in the bowl and then add the chicken pieces and mix together. Cover and refrigerate for a few hours. You can also fry immediately if short on time

Heat oil for deep frying and gently add the chicken pieces to it without overcrowding them

Fry on medium heat stirring occasionally until the chicken pieces are golden brown

Take out one piece and test to see if the pieces are fully cooked

When done, drain and place on kitchen towels for the excess oil to get absorbed. Proceed with the remaining pieces until all done

Serve chicken fry hot with rice, any curry, and a simple salad. It’s best to consume chicken fry on the same day you prepare them. You can also serve this chicken fry as an appetiser with some green chutney or ketchup.