For an extra crispy coating, double-dredge: after the first flour coat, briefly dip the chicken back into the marinade (or plain water), then dredge again in the flour mixture.
Do not overcrowd the pan while frying; this lowers the oil temperature and can result in soggy chicken. Fry in small batches for best results.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety and optimal juiciness.
Marinating the chicken overnight in the refrigerator significantly enhances the flavor depth and tenderness.
Method
1
🥣
In a large bowl, combine plain yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, and cumin powder. Mix thoroughly.
2
🥶
Add the chicken drumsticks to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.
3
🍚
In a separate shallow dish, whisk together the all-purpose flour, cornstarch, 1 tsp salt, and 0.5 tsp black pepper until well combined.
4
✨
Remove chicken from the marinade, allowing any excess to drip off. Dredge each chicken piece thoroughly in the flour mixture, pressing firmly to create an even, thick coating. Place coated chicken on a wire rack.
5
🔥
Heat vegetable oil in a large deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Ensure there is enough oil to submerge the chicken halfway.
6
⏱️
Carefully place 2-3 chicken pieces into the hot oil, avoiding overcrowding the pan. Fry for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
7
🧺
Using tongs, remove the fried chicken and transfer it to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
8
🔄
Allow the oil temperature to return to 350°F (175°C) before repeating the frying process with the remaining chicken batches.
9
🍽️
Garnish the hot fried chicken with freshly chopped cilantro and serve immediately.