The first time I had this light crispy fried chicken was five years ago and I cannot tell you the overeating I did. People who know me well also know that I don’t always eat like a bird, if I really like something then my appetite can definitely go up :). This chicken gets its flavor from the fresh ginger, garlic, and the curry leaves, and the crispy coating gave it an extra taste boost.
My taste buds have a good memory and, when I taste something amazing it makes me want to recreate it. And so here it is…
The skillet-fried chicken is perfect to be served as an appetizer, use smaller pieces so that it cooks faster.
Easy Chicken Recipes:
Restaurant Style Chicken Tikka Masala | Video Recipe
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Best Chicken Marinade:
You can make the marinade by grinding mint leaves, cilantro or curry leaves, ginger, and garlic to a coarse paste.
When you massage the chicken pieces with the herbs mixture and spices, it’s like a flavor made in heaven. Unless you are in a hurry, marinate the chicken for at least 30 minutes. You can also marinate for 8 hours in advance. In that case, cover and place it in the refrigerator. Remove it 30 minutes before you are ready to cook.
I used fresh mint leaves from my garden. The difference between fresh herbs from the garden and store-bought is significant. The aroma of the fresh mint leaves after you pluck it stays in your fingers like a perfume. Having said that, growing herbs is easy, especially mint. It grows faster and as you keep plucking the leaves, it keeps growing.
How to grow mint leaves from the stem?
Now if you are thinking about how to grow your herb garden, then next time you get mint leaves from the store, remove the leaves and reserve the stem. Trim off the edges a little and insert it in the soil. Keep watering in between. A little bit of morning sun and enough shade is what you need to see it flourish.
Skillet fried chicken step-by-step images:
- Grind the herbs to a coarse paste. Do not add water while grinding.
2. Add the ground herbs and spices to the chicken and massage it well.
3. Now add the corn starch | cornflour and mix well. This is what provides the crispy crust.
4. Lastly, add the oil and mix again. If you are not in a hurry, let it chicken marinate for at least 30 minutes.
You can serve the shallow fried crispy chicken with rice, roti, naan, or mashed potatoes.
The crispy fried chicken or the skillet fried chicken is one of the easy chicken recipes available. It will be ready in under 30 minutes and it is ideal for weekdays too since it's super quick and easy. Everyone will love it!!!
- 6 pieces or (1/2 kg) or (1 pound) chicken drumsticks or any skinless bone-in pieces
- 2 tablespoon ginger garlic paste
- 2 green chilly
- 10 mint leaves
- 10 curry leaves can be substituted with half bunch of coriander leaves
- 1 teaspoon chilly powder
- 1 teaspoon paprika I add it for color
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala / all spice mix Garam masala recipe
- 1 1/2 teaspoon salt or to taste
- 1/2 teaspoon pepper powder
- 2 tablespoons cornflour/corn starch
- 1 tablespoon oil for marinade
- oil for shallow frying
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Please read the notes before you start making.
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Grind green chilly + mint + curry leaves into a paste. Use fresh ginger and garlic if you don't have a paste.
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If using bigger pieces, cut slits on the chicken, marinate with all the spices, and the ground mixture except cornflour and oil. Massage all the spices into the chicken well. Let it marinate in the refrigerator for 30 minutes to an hour.
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Now add cornflour, mix it well into the chicken pieces to coat, add 1 tablespoon of oil and mix again.
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Add oil in a skillet and place on medium-high heat. Once it is hot, place the chicken pieces. Let it cook for about 5 minutes. Turn the heat to low and cover and cook the chicken for another 10 minutes.
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Open the lid and turn the heat to medium-high again. Let it crisp up for another minute. Turn the pieces and let the other side turn crispy as well. It may take another 5 minutes.
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Drain on paper towel.
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You can serve this with rice, roti, naan or mashed potatoes.
The key to this recipe is the corn starch which gives the crispiness. Another important thing is to keep the heat on medium-high during the initial stage of cooking, or it might convert to chicken curry.
Depending on what chicken piece you are using, cooking time may vary. I have seen that the chicken drumsticks/legs are the ones which takes longer to cook.
Try to use small pieces with bones because this keeps it moist and more flavorful and makes the cooking process way easier.
The amazing flavor of this fry comes from the ground herbs, so please don't skip that stage. Also if you use fresh ginger and garlic it will make a wonderful difference.
HEY THERE! HAPPY TO SEE YOU 🙂