Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

RecipeKeralaCrispy

Kerala Style Chicken Leg Fry, Crispy and Spicy

Name: Kerala Style Chicken Leg Fry, Crispy and Spicy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3 servings
Cuisine: Kerala
Ingredients: 450 g Chicken Leg; 1½ tbsp Kashmiri chilli powder; ½ tsp Turmeric; 1 tsp Black pepper; 1 tbsp Ginger-garlic paste; 1 tbsp Lemon juice; 1 tbsp Rice flour; 1 tsp Salt; 4 tbsp Coconut oil; 2 sprig Curry leaves; 3 Shallots, sliced

Chicken legs marinated in chilli, pepper and ginger-garlic, then shallow fried with curry leaves until deep red and crisp.

Total time

55 m

20 m hands-on

Serves

generously

Difficulty

Medium

marinate first

Kerala

Crispy

key detail

Raw materials

The Meatigo product this recipe is built on. Everything else is pantry.

Chicken Leg

450 g · 1 pack · 15% off

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Method

6 steps. Read it through before you start.

01
Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Score each leg with 3 deep cuts.
02
Marinate
Rub the marinade into the legs. Rest for at least 1 hour.
03
Start the fry
Heat the oil in a wide pan on medium-low. Add the legs and cover. Cook for 15 minutes, turning twice.
04
Crisp
Uncover and cook for 12 to 15 minutes more, turning, until deep red and crisp. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
05
Finish
Add the curry leaves and shallots for the last 3 minutes.
06
Serve
Serve with rice or as a starter.

Questions

Can I cut the legs into thigh and drumstick?+

Yes. Cook a little less, about 20 minutes total.

Can I air fry them?+

Yes. Cook at 190 °C for 25 to 28 minutes, turning once.

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