Food from Tamil Nadu and pretty much all of the South India are very distinguishable when it comes to food. Dosas, sambhar, rice rice rice and more rice, the list goes on and on. Even if you don’t know jack about Indian food, if you eat something that has coconut or curry leaves in it, there’s a very large chance you’re eating Southern Indian food. I guess you could also say that if you’re eating off of a banana leaf. But I digress.
I am not sure I know any meat eaters who do not like fried chicken. But let’s take a break from the everyday fried chicken, and head on down to South India for a sweet and spicy version of the delectable favorite.
- chicken drumsticks, thighs, or breasts – skin on
- 2 cups coconut milk
- 1 tsp ginger garlic paste
- 1 tsp salt
- 2 tsp red chili powder
- 1 tsp crushed kasoori methi
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 eggs
- 1/2 tsp salt
- 1 tsp red chili powder
- 1/2 tsp ginger garlic paste
- sprig of curry leaves chopped
- handful of cilantro, chopped
- 1 1/2 cups white flour
- 1/2 cups breadcrumbs
- 1/2 tsp salt
- oil for frying
In a large bowl add the ingredients from the coconut milk to the garam masala powder. Stir well and add the chicken to it. Make sure the chicken is covered with the mixture. Cover and place in fridge. Marinate for at least 6 hours.
Heat oil for deep frying to 350 is using a pot, 325 if using an electric fryer. When you add the chicken, the temp of the oil will drop to around 320-325. Keep it steady at 325 until chicken is finished.
In a bowl, mix ingredients eggs through cilantro.
In a paper bag or a plastic bag, add the flour, bread crumbs, and a little salt.
Add the chicken one drumstick at a time to the egg wash then add to the flour bag. Shake it all up and make sure the chicken is covered in the flour mixture. Take the chicken out of the bag and let it rest on a wire rack for 10 minutes. Do not put the chicken in immediately after dredging in the flour.
Fry chicken in oil (do not overcrowd) for around 14 minutes for dark meat and around 10 minutes for white meat. If you do not keep the oil at a steady temp, your chicken will not be cooked properly.