Crispy Fried Chicken Recipe – Ginger Garlic & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Crispy Fried Chicken Recipe – Ginger Garlic & Spice Blend

Introduction

Oh, fried chicken. Is there anything more comforting? I remember the first time I made this – it was a rainy Sunday, and the aroma filled the whole house. It instantly made everything feel cozy! This isn’t just any fried chicken, though. This recipe is all about that perfect balance of ginger, garlic, and a warm spice blend that’ll have you reaching for piece after piece. It’s surprisingly easy to make, and trust me, the results are seriously worth it.

Why You’ll Love This Recipe

This crispy fried chicken is a winner for so many reasons! It’s quick to prepare (under 20 minutes of cooking time!), uses simple ingredients you probably already have, and delivers maximum flavour. Plus, it’s incredibly versatile – perfect as a main course with rice and dal, or even as a tasty snack. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good crispy chicken?

Ingredients

Here’s what you’ll need to make this delicious fried chicken:

• 250 grams cubed boneless chicken
• 1.5 tsp fresh ginger garlic paste
• 0.5 tsp red chilli powder
• 0.5 tsp black pepper powder
• 0.25 tsp turmeric powder
• 1 tsp coriander powder
• 2 tsp lime juice
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Fresh Ginger Garlic Paste: Seriously, don’t skip this! Pre-made pastes just don’t have the same zing. Grating your own ginger and garlic is the way to go for the best flavour.
• Oil for Frying: You want an oil with a high smoke point. Groundnut oil (peanut oil) is traditional and fantastic, but vegetable oil or canola oil work well too. Using the right oil ensures a crispy result and prevents a burnt flavour.
• Spice Blends: Every family has their own little twist! Feel free to adjust the red chilli powder to your liking. Some people add a pinch of garam masala or cumin powder for extra depth. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean the chicken pieces and pop them into a mixing bowl.
2. Now, add the ginger garlic paste, red chilli powder, black pepper powder, turmeric powder, coriander powder, lime juice, and salt to the bowl.
3. Give everything a really good mix, making sure the chicken is coated evenly with all those lovely spices. Cover the bowl and let it marinate in the fridge for at least 30 minutes – or even overnight for a more intense flavour!
4. Heat oil in a deep pan to medium-high heat (around 190°C). You can test if it’s ready by dropping a tiny piece of chicken in – it should sizzle immediately.
5. Carefully add the marinated chicken pieces to the hot oil, being careful not to overcrowd the pan. Overcrowding lowers the oil temperature and results in soggy chicken.
6. Fry the chicken, turning occasionally, until it’s golden brown and beautifully crispy. This usually takes about 8-10 minutes.
7. Remove the fried chicken from the pan and place it on a paper towel to drain any excess oil.

Expert Tips

• Don’t Overcrowd: I can’t stress this enough! Fry in batches for the crispiest chicken.
• Temperature Control: Keep an eye on the oil temperature. If it gets too hot, the chicken will burn on the outside before it’s cooked through.
• Double Fry (Optional): For extra crispy chicken, fry it once, let it cool slightly, and then fry it again for a minute or two.

Variations

Want to switch things up? Here are a few ideas:

• Spicier Marinade: Add a pinch of cayenne pepper or a finely chopped green chilli to the marinade. My friend, Priya, always adds a dash of Kashmiri chilli powder for colour and mild heat.
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Spray the marinated chicken with oil and air fry at 200°C for 15-20 minutes, flipping halfway through.
• Chicken Thighs: Swap the boneless chicken breast for boneless, skinless chicken thighs for a richer, more flavourful result.
• Lemon-Based Marinade: Replace the lime juice with lemon juice for a slightly different tang. My grandmother always used lemon, and it’s delicious!

Serving Suggestions

This fried chicken is amazing with so many things! Here are a few of my favourites:

• Steaming hot rice
• A comforting dal (lentil stew)
• A refreshing onion salad
• A side of mint chutney
• Warm rotis or naan bread

Storage Instructions

Leftover fried chicken? Yes, please! Store it in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain some of that crispiness.

FAQs

Let’s answer some common questions:

• Is this recipe best with bone-in or boneless chicken? While bone-in chicken has more flavour, this recipe is designed for boneless for convenience. You can use bone-in, but adjust the cooking time accordingly.
• Can I marinate the chicken for longer than overnight? Absolutely! You can marinate it for up to 24 hours. The longer it marinates, the more flavourful it will be.
• What type of oil is best for deep frying and why? Groundnut oil is traditional because of its high smoke point and neutral flavour. Vegetable or canola oil are good substitutes.
• How can I adjust the spice level of this fried chicken? Reduce or increase the amount of red chilli powder. You can also add cayenne pepper for extra heat.
• Can I reuse the oil after frying chicken? You can reuse the oil a couple of times, but strain it well to remove any bits of chicken. It will eventually become saturated and lose its quality, so don’t reuse it too many times.