K.f.c (kerala Fried Chicken) Recipe
crispy fried chicken morsels in kerala spices with curry leaf aioli
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Ingredients
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For the Chicken Marinade
For the Coating
For the Curry Leaf Aioli
For Frying
Method
Marinate the Chicken
- 1
Prepare the Marinade
In a large bowl, combine turmeric powder, red chili powder, garam masala, ginger-garlic paste, lemon juice, salt, and coconut milk. Mix well to form a marinade.
- 2
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Prepare the Coating
- 3
Mix Coating Ingredients
In another bowl, combine all-purpose flour, rice flour, baking powder, and salt. Mix well.
- 4
Prepare the Batter
Gradually add water to the flour mixture until a thick batter forms. It should be thick enough to coat the chicken.
Fry the Chicken
- 5
Heat the Oil
In a large deep frying pan, heat vegetable oil over medium heat until hot (around 180°C or 350°F).
- 6
Coat and Fry
Remove chicken from the marinade, letting excess drip off. Dip each piece into the batter, then carefully place in the hot oil. Fry in batches until golden brown and cooked through, about 10-12 minutes. Remove and drain on paper towels.
Make the Curry Leaf Aioli
- 7
Blend the Ingredients
In a blender, combine mayonnaise, curry leaves, minced garlic, lemon juice, and salt. Blend until smooth and creamy.
