Vizhinjam Chicken Fry Recipe

Introduction

Vizhinjam Chicken Fry is a flavorful South Indian dish known for its spicy, aromatic masala and crispy texture. This recipe combines marinated chicken with a unique blend of spices and herbs, creating a mouthwatering deep-fried treat perfect for any occasion.

Ingredients

• 500 grams Bone-in Chicken
• Coconut Oil (for Deep frying)
• 1 tsp Turmeric powder
• 1 tbsp Kashmiri chilli powder
• 1 tsp Garam masala powder
• 1 tsp Salt
• ½ Lemon
• 8 Shallots (peeled & left whole)
• ¼ cup Coriander leaves (chopped roughly)
• ¼ cup Mint Leaves (chopped roughly)
• ¼ cup Curry leaves
• 2 Pandan Leaves (cut into small pieces)
• 1 Green Chilli (chopped roughly)
• 12 cloves Garlic (left whole with peel on)
• 2 inch Ginger (sliced)
• 1 tsp Whole Black Pepper
• 1 tsp Cumin Seeds
• 1 tbsp Fennel Seeds
• 1 tbsp Red Chilli Flakes
• Salt to taste

Instructions

1. Step 1: In a bowl, combine the chicken with salt, lemon juice, red chilli powder, turmeric powder, and garam masala powder. Mix well and set aside to marinate for 1 hour.
2. Step 2: While the chicken marinates, prepare the vizhinjam masala. Crush whole black pepper, fennel seeds, and cumin seeds coarsely using a blender or mortar and pestle.
3. Step 3: Add the shallots, coriander leaves, mint leaves, curry leaves, pandan leaves, green chilli, garlic cloves, ginger slices, red chilli flakes, and salt to the crushed spices. Grind the mixture coarsely without adding water.
4. Step 4: Coat the marinated chicken thoroughly with the freshly ground masala, ensuring the spices adhere well to each piece.
5. Step 5: Heat coconut oil in a deep pan for frying. Once hot, add the coated chicken pieces along with any remaining masala. Fry on medium-high heat for 8 to 10 minutes, or until the chicken is cooked through and the coating is crispy and golden.
6. Step 6: Remove the chicken using a slotted spoon, allowing excess oil to drain. Discard any fried masala bits left in the oil. Serve the vizhinjam chicken fry hot.

Tips & Variations

• For extra crispiness, pat the chicken dry before marinating to reduce moisture.
• You can adjust the spice level by reducing or increasing the red chilli powder and flakes.
• Add a pinch of chaat masala or lemon zest during serving for a tangy twist.
• If pandan leaves are unavailable, you can omit them without major impact on flavor.
• Use fresh coconut oil for authentic flavor, but vegetable oil can be substituted if needed.

Storage

Store leftover vizhinjam chicken fry in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer at medium heat to retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used but reduce the frying time to prevent drying out. Bone-in chicken retains juiciness better during deep frying.

Is it necessary to use coconut oil for frying?

Coconut oil adds authentic flavor to the dish, but you can substitute with vegetable or peanut oil if preferred. Just ensure the oil is suitable for deep frying.

Vizhinjam Chicken Fry Recipe

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★★★★★

4.9 from 148 reviews

Vizhinjam Chicken Fry is a flavorful South Indian dish featuring bone-in chicken marinated in aromatic spices and deep-fried to a crispy golden perfection. Enhanced with a freshly ground masala of pepper, fennel, cumin, and a blend of herbs like curry leaves and pandan leaves, this dish brings a spicy, fragrant, and rich taste that is perfect as an appetizer or a main course.

• Author: Daniel
• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: South Indian

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 500 grams Bone-in Chicken
• 1 tsp Salt (for marinade)
• ½ Lemon (juiced)
• 1 tbsp Kashmiri chilli powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder

Fresh Masala Coating

• 1 tsp Whole Black Pepper
• 1 tbsp Fennel Seeds
• 1 tsp Cumin Seeds
• 8 Shallots (peeled and left whole)
• ¼ cup Coriander leaves (chopped roughly)
• ¼ cup Mint Leaves (chopped roughly)
• ¼ cup Curry leaves
• 2 Pandan Leaves (cut into small pieces)
• 1 Green Chilli (chopped roughly)
• 12 cloves Garlic (left whole with peel on)
• 2 inch Ginger (sliced)
• 1 tbsp Red Chilli Flakes
• Salt to taste

Other

• Coconut Oil (for deep frying)

Instructions

1. First Marination: Take the bone-in chicken in a large bowl. Add salt, lemon juice, Kashmiri chilli powder, turmeric powder, and garam masala powder. Mix everything thoroughly to coat the chicken evenly. Set the chicken aside and let it marinate for 1 hour, allowing the flavors to penetrate deeply.
2. Make Fresh Masala: While the chicken is marinating, prepare the vizhinjam masala. In a blender, add whole black pepper, fennel seeds, and cumin seeds. Grind them coarsely to retain texture. Then add shallots, coriander leaves, mint leaves, curry leaves, pandan leaves, green chili, garlic, ginger, red chili flakes, and salt. Grind all together coarsely without adding any water to preserve the aromatic intensity.
3. Coating Masala: After the chicken has marinated for an hour, add the freshly ground coarse masala over the marinated chicken. Mix well to ensure that every piece is evenly coated with the flavorful masala mixture.
4. Frying Chicken: Heat coconut oil in a deep frying pan or kadai on medium-high heat until sufficiently hot. Carefully add the chicken pieces along with the masala into the hot oil. Fry the chicken for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and both the chicken and masala coating turn crispy and golden brown.
5. Serving: Use a fine slotted spoon to remove the fried chicken from the oil, allowing excess oil to drain. Make sure to strain out and discard any remaining fried masala bits from the oil. Serve the Vizhinjam Chicken Fry hot as a delicious appetizer or side dish.

Notes

• Ensure the oil is hot enough before frying to avoid soggy chicken.
• Adjust chili levels according to your preferred spice tolerance.
• Using bone-in chicken adds more flavor and juiciness compared to boneless.
• The fresh masala can be prepared in advance and stored in the refrigerator for up to 2 days.
• Serve with lemon wedges or a side of fresh salad for a balanced meal.

Keywords: Vizhinjam Chicken Fry, South Indian Chicken Recipe, Spicy Chicken Fry, Coconut Oil Chicken Fry, Kerala Chicken Fry