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Vizhinjam Spicy Chicken Fry Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/vizhinjam-spicy-chicken-fry-recipe/