Crispy Chicken Tail Fry Recipe, Spicy and Easy
Chicken tail pieces marinated in chilli, pepper and ginger-garlic and fried until the edges turn crisp and golden. A rich, crunchy snack.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Marinate
Pat dry and coat in the marinade. Rest for 30 minutes.
- 03Start the fry
Heat the oil in a wide pan on medium. Add the tail pieces in a single layer.
- 04Fry
Cook for 18 to 20 minutes, turning often, until crisp and golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Add the curry leaves
Add the curry leaves for the last minute.
- 06Serve
Drain and serve hot with onion rings and lemon.
Questions
Is chicken tail fatty?+
Yes. It renders and crisps in the pan, so you need little oil.
Can I air fry it?+
Yes. Cook at 190 °C for 18 to 20 minutes, shaking halfway.