Vizhinjam Spicy Chicken Fry Recipe

Introduction

Vizhinjam Chicken Fry is a flavorful South Indian dish known for its spicy and aromatic coating that crisps up beautifully when fried. This recipe combines traditional spices with fresh herbs to create a unique and delicious chicken fry 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 no Lemon
• 8 no Shallots (peeled & left whole)
• ¼ cup Coriander leaves (chopped roughly)
• ¼ cup Mint Leaves (chopped roughly)
• ¼ cup Curry leaves
• 2 no Pandan Leaves (cut into small pieces)
• 1 no 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. Coarsely crush black pepper, fennel seeds, and cumin seeds in a blender.
3. Step 3: Add shallots, coriander leaves, mint leaves, curry leaves, pandan leaves, green chilli, garlic, ginger, and red chilli flakes to the crushed spices. Grind coarsely without adding water.
4. Step 4: Add the ground masala to the marinated chicken and mix thoroughly to coat each piece evenly.
5. Step 5: Heat coconut oil in a deep pan for frying. When the oil is hot, add the chicken along with the masala coating. Fry on medium-high heat for 8 to 10 minutes until the chicken is golden and crispy.
6. Step 6: Use a fine slotted spoon to remove the chicken from the oil, making sure to strain out any fried masala bits. Serve the chicken fry hot.

Tips & Variations

• Use bone-in chicken for juicier and more flavorful results.
• If pandan leaves are unavailable, you can substitute with a few fresh bay leaves for a different aroma.
• Adjust the amount of red chilli flakes according to your spice preference.
• Marinate the chicken overnight for a deeper flavor infusion.
• Serve with lemon wedges for an added fresh zing.

Storage

Store leftover Vizhinjam Chicken Fry in an airtight container in the refrigerator for up to 2 days. Reheat in a hot pan or oven to maintain crispiness; microwaving may make the coating soggy.

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 bone-in pieces tend to stay juicier and enhance the overall flavor when fried.

Is it necessary to use coconut oil for frying?

Coconut oil adds an authentic flavor and crispiness characteristic of this dish, but you can substitute with any neutral oil suitable for deep frying if needed.

Vizhinjam Spicy Chicken Fry Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

Vizhinjam Chicken Fry is a flavorful and crispy South Indian fried chicken dish featuring a unique blend of spices and fresh herbs. Marinated chicken pieces are coated with a coarse ground masala of black pepper, fennel, cumin, and aromatic herbs, then deep fried in coconut oil until golden and crispy. This dish offers a spicy, aromatic, and mildly tangy taste typical of Kerala cuisine, perfect for serving as a snack or appetizer.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Frying
• Cuisine: Kerala, Indian

Ingredients

Scale 1x2x3x

Chicken Marination

• 500 grams Bone-in Chicken
• 1 tsp Salt
• ½ no Lemon (juice extracted)
• 1 tbsp Kashmiri chilli powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder

Vizhinjam Masala

• 1 tsp Whole Black Pepper
• 1 tbsp Fennel Seeds
• 1 tsp Cumin Seeds
• 12 cloves Garlic (left whole with peel on)
• 2 inch Ginger (sliced)
• 8 no Shallots (peeled & left whole)
• ¼ cup Coriander leaves (chopped roughly)
• ¼ cup Mint Leaves (chopped roughly)
• ¼ cup Curry leaves
• 2 no Pandan Leaves (cut into small pieces)
• 1 no Green Chilli (chopped roughly)
• 1 tbsp Red Chilli Flakes
• Salt to taste

For Frying

• Coconut Oil (for Deep frying)

Instructions

1. First Marination: Take the bone-in chicken pieces in a large bowl. Add salt, lemon juice, red chilli powder, turmeric powder, and garam masala powder. Mix thoroughly to coat the chicken evenly with the spices. Cover and let it marinate for 1 hour to infuse the flavors.
2. Make Fresh Masala: While the chicken marinates, prepare the vizhinjam masala by taking whole black pepper, fennel seeds, and cumin seeds in a blender. Coarsely grind these seeds first. Then add garlic cloves, sliced ginger, shallots, coriander leaves, mint leaves, curry leaves, pandan leaves, chopped green chilli, red chilli flakes, and salt to the blender. Grind all ingredients coarsely without adding any water to retain texture and flavor.
3. Coating Masala: Add the freshly ground vizhinjam masala to the marinated chicken. Mix very well so that every piece is coated with the coarse spice-herb mixture, enhancing the overall flavor and texture.
4. Frying Chicken: Heat a generous amount of coconut oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the chicken pieces along with the masala coating into the oil. Fry for 8 to 10 minutes, turning occasionally to ensure even cooking. Fry until the chicken and the masala become crispy, golden brown, and fully cooked inside.
5. Serving: Using a fine slotted spoon, remove the fried chicken pieces from the oil. Drain excess oil and discard any fried masala bits left in the oil. Serve the Vizhinjam Chicken Fry hot as a delicious snack or appetizer with your choice of chutney or sauce.

Notes

• Deep frying in coconut oil gives the chicken its authentic flavor and crispiness, but you can substitute with vegetable oil if preferred.
• Ensure the oil is sufficiently hot before frying to avoid the chicken absorbing excess oil and becoming greasy.
• Adjust the quantity of green chilli and red chilli flakes based on your heat preference.
• Marinating the chicken for longer than 1 hour can enhance the flavor further.
• Use freshly ground spices for the best aromatic experience.

Keywords: Vizhinjam Chicken Fry, Kerala Chicken Fry, Spicy Fried Chicken, South Indian Chicken Fry, Crispy Chicken, Indian Snack