If you've ever craved fried chicken with a twist, then Kerala Fried Chicken (KFC – yes, it's a fun play on the well-known abbreviation!) is the dish you need to try. This unique take on fried chicken from the southern Indian state of Kerala is packed with the bold flavors of spices, coconut oil, and a perfect crispy coating. It's not your typical fried chicken—instead, it’s infused with aromatic spices like black pepper, fennel, and curry leaves, giving it that signature Kerala flavor profile.
What Makes Kerala Fried Chicken Recipe Special?
Unlike regular fried chicken, Kerala-style fried chicken is marinated in a spicy, tangy mixture that includes yogurt and fresh spices, which help tenderize the meat while imparting deep, robust flavors. The chicken is then shallow-fried in coconut oil, which gives it an earthy and distinct taste that's typical in Kerala cuisine. And let’s not forget the final touch of curry leaves, which are added during frying to infuse the oil with an irresistible aroma.
Let’s dive into this flavorful journey and see how you can make Kerala Fried Chicken at home!
Ingredients for Kerala Fried Chicken:
For the marinade:
- 1 kg chicken (drumsticks, thighs, or cut into pieces)
- 1/2 cup yogurt (plain)
- 1 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- 2 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground fennel seeds
- 1 tsp black pepper powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- Salt to taste
For frying:
- 1 cup rice flour (for extra crispiness)
- 1/2 cup corn flour or all-purpose flour
- A pinch of baking soda (optional, helps with the crispiness)
- Coconut oil (for frying)
- Fresh curry leaves (a handful)
- 1 tsp black pepper (optional, for final garnish)
Step-by-Step Instructions:
Step 1: Marinate the Chicken
Prepare the marinade: In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, ground coriander, ground fennel, black pepper, garam masala, and cumin. Add salt to taste.
Marinate the chicken: Add the chicken pieces to the marinade, making sure each piece is well-coated with the spicy yogurt mixture. For the best results, cover the bowl and refrigerate it for at least 2 hours. For even deeper flavor, marinate overnight. The yogurt helps tenderize the chicken and allows the spices to penetrate the meat, giving it that signature Kerala taste.
Step 2: Prepare the Coating
- Make the crispy coating: In a separate bowl, mix rice flour, corn flour (or all-purpose flour), and a pinch of baking soda (if using). This flour mixture gives the chicken its crispy outer layer. You can also add a little black pepper or chili powder to the flour for an extra kick.
Step 3: Fry the Chicken
Heat the oil: In a deep frying pan, heat coconut oil over medium-high heat. The coconut oil not only gives the chicken its characteristic Kerala flavor but also has a higher smoking point, making it perfect for frying.
Coat the chicken: Take the marinated chicken pieces and coat them lightly in the flour mixture. Shake off any excess flour.
Fry the chicken: Once the oil is hot (but not smoking), add the chicken pieces carefully into the oil. Fry them in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 6-8 minutes per side, depending on the size of the chicken pieces. You want the inside to be fully cooked and the outside perfectly crispy.
Add curry leaves: In the last minute of frying, toss in some fresh curry leaves. They will crackle in the oil and infuse it with their fragrance. Be careful, as the curry leaves can cause some splattering.
Drain the chicken: Once fried, remove the chicken pieces from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 4: Serve Your Kerala Fried Chicken
Garnish: Sprinkle a bit of black pepper over the fried chicken, and for extra flavor, add a few crispy curry leaves on top as a garnish.
Enjoy: Kerala Fried Chicken is best enjoyed hot and fresh! Serve it with some cooling raita (yogurt dip), lemon wedges, or even a side of coconut chutney. It’s also fantastic alongside a plate of rice, dosa, or paratha.
Tips for the Best Kerala Fried Chicken:
- Marinating Time: The longer you marinate, the better the flavor. If you can marinate overnight, do it!
- Flour Mixture: Rice flour is the secret to that extra-crispy texture, so don’t skip it. You can substitute it with corn flour if needed, but rice flour really enhances the crispiness.
- Frying in Batches: Fry the chicken in small batches to prevent the oil from cooling down too much. This ensures a crispy exterior and properly cooked interior.
- Spice Level: If you’re sensitive to heat, reduce the amount of red chili powder. You can always adjust the spice levels according to your taste.
Final Thoughts: Why Kerala Fried Chicken is So Irresistible
Kerala Fried Chicken is a delightful fusion of traditional Indian spices and the universally loved concept of fried chicken. The marinade, full of black pepper, fennel, ginger, and garlic, provides depth and a complex spiciness that lingers with each bite. The crispy exterior, thanks to the rice flour coating, is crunchy but not greasy, and the coconut oil adds a subtle flavor that transports you straight to the tropical shores of Kerala.
The addition of fresh curry leaves during frying is what really sets this recipe apart. Their aroma infuses the oil and the chicken with a fragrance that’s warm, slightly sweet, and deeply herbal. It’s these small touches that make Kerala Fried Chicken so unique.
This recipe is perfect for a weekend meal, a special gathering, or just when you’re in the mood for something indulgent but flavorful. Once you try it, you’ll be hooked on the intense, spicy, and crispy goodness that is Kerala Fried Chicken!
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