🍗 Indian style fried chicken 🖉
Main
-
🖉
⏱ 40 minutes
Added by cp
Ingredients
6 to 8 chicken thighs - skinless ( MAKE SURE THEY ARE SKINLESS AND ARE THIGHS - see a previous recipe on chicken for the reasons why. )
A bit of plain flour ( say a couple of tablespoons )
Same amount of cornmeal ( coarse version - otherwise known as polenta )
And whatever spices you have at hand - e.g. garam masala, tandoori masala - whetever.
Some salt and pepper
One egg - and a glug of milk
Instructions
What you do first is to prepare the coating for the chicken - which is in two parts: the spicy flour is just a combining of the flour and cornmeal with a mixing in of a couple of heaped teaspoons of spices each - e.g. garam masala, tandoori masala, chille powder - and then a teaspoon or two of salt - and some crushed black pepper too. The second part of the coating is the liquid bit - just beat an egg and add the glug of milk and beat it some more.
Then you simply coat the chicken pieces in the egg/milk mixture. By the way - you don't need to do this at all - I just find that it comes out better. If you do this - then don't be afraid to get your hands "dirty" - just pick up the chicken pieces with your fingers and turn them around a few times in a dish to ensure that they are well coated.
The next step is to coat the pieces in the spicy flour. Once again - use your hand: pick up each chicken pice - dip it into the spicy flour mix bowl - turning over several times and then arrange onto a flat plate ready to be fried in the next stage. Whilst you are coating the chicken you might want to heat the oil (4 or 5 tablespoons) in the largest frying pan you've got. Also put the oven on 200 celcius - so that it preheats whilst the chicken is frying.
Now add the chicken pieces to the frying pan - if the oil is hot - the pieces should start sizzling stratight away - and some of the chicken juices may start to evaporate - that's fine. Just let them stay still in the frying pan for around 5 mins - and then turn them over - and leave them frying for another 5 mins.
Then finish the chicken off by taking them out of the frying pan and putting them into the hot oven - for a further 25 mins or so - turning halfway again.
We love to eat ours with a fresh salad of tomato, cucumber, carrot and raddish - with a vinaigrette dressing. And don't be a pansy: Eat with your hands! (I have seen some people eat chicken like this with a knife and fork!)