South Indian Fried Chicken

Chef Palak's South Indian Fried Chicken

This simple, approachable version of the staple uses everyday ingredients for everyone staying home.

Chef Palak Patel taught Chef Kelvin Fernandez how to make a staple Indian dish on Instagram Live and is sharing the recipe with accessible ingredients for the home cook.


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South Indian Fried Chicken

It’s important to marinate the chicken for a few hours up to overnight for the flavors to meld together.


  • 1 pound boneless, skinless thighs, cut 1 1/2-inch pieces
  • 1-inch piece ginger, grated
  • 2 garlic cloves, grated
  • 1 lemon, juiced
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 egg white
  • Salt, to taste
  • Oil for frying
  • Cilantro for garnish
  • Lemon wedges
Yogurt Sauce


  • 1 tablespoon oil
  • 1/2 cup yogurt
  • 2 teaspoons AP flour
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • Salt, to taste


  1. In a large bowl, add chicken, ginger and garlic paste, lemon juice, spices and salt.
  2. Mix well and cover to marinate 1-2 hours, up to overnight.
  3. Remove chicken from the refrigerator and add the egg white making sure to coat all the pieces.
  4. In a large dutch oven, add oil and heat to 325 F. Test a small piece of chicken by adding to oil, if it sizzles, continue cooking in batches until golden brown and cooked through. Remove and set aside on a paper towel.
  5. In a mixing bowl, add yogurt, flour, paprika and cayenne, and season with salt.
  6. Heat a saute pan with oil, add the yogurt mixture and stir to cook out the raw flour.
  7. Add fried chicken pieces and stir.
  8. Remove from heat and garnish with cilantro and lemon wedges.

See the Caribbean dish Chef Kelvin taught Chef Palak, and explore global cuisines in Culinary Arts at ICE.

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