Kerala Chicken Fry Recipe | How To Make Spicy Chicken Fry Kerala Style

Our Kerala chicken fry recipe shows you how to create Kozhi Porichathu, Kerala’s ever popular and beloved street food sold by thattukada or thattu kada (roadside fast food stalls or vendors in Malayalam) right in your own kitchen.

Kerala chicken fry thattukada-style is tangy, spicy, and hot—and utterly irresistible. It is also an easy and simple dish that will have your guests licking their fingers.
 

Thattukada are street food stalls, small shops, push carts, and food trucks that serve tea, coffee, dosa, appam, vada, and other street food favourites like masala omelette, momos, samosa, kathi rolls, chicken fry kerala style, chicken 65, chilli chicken, parotta, fried rice, and noodles. Crowds of eager customers throng thattukada, drawn by the alluring aromas of delicious street food.
 

This spicy Kerala chicken fry has spice-marinated chicken pieces that are deep fried to golden brown perfection. They are crispy on the outside and soft, juicy, and succulent on the inside.

Red chilli powder imparts a lovely fiery red colour to this tasty Kerala chicken fry recipe. Black pepper powder, garlic-ginger, and green chillies enhance the taste of this yummy dish.
 

Tips on how to make Kerala chicken fry:

Always use coconut oil for authentic Kerala recipes. Its special taste and aroma cannot be replicated by other cooking oils. It should be noted that although not authentic, this Kerala chicken fry will taste superb even if you use other cooking oils.
 

We prefer to use boneless chicken thighs, or even chicken legs or drumsticks for this South Indian chicken fry as they stay moist and juicy. If using chicken legs with bone, make slits in the fleshy parts to ensure proper coating and thorough penetration of the marinade. Use your fingers to rub the marinade into the chicken.
 

For the best Kerala chicken fry, marinate the chicken pieces for at least 8 hours, and preferably overnight.

When frying, do not crowd the pan by adding too many chicken pieces at one time. Fry in batches and be careful not to overcook or you will end up with dry and rubbery chicken.
 

Adjust the amount of red chilli powder, garam masala, chicken masala, and black pepper powder according to your taste.

After all the chicken pieces have been fried, in the same oil fry a few green chillies for garnishing.
 

Garnish spicy Kerala chicken fry with freshly fried green chillies and add a squeeze of lime juice. Sliced red onion rings, lemon wedges, and sliced cucumber add an extra punch and make for great accompaniments.
 

Enjoy tasty Kerala chicken fry hot and fragrant straight from the pan either as a snack or serve it as a side dish with steamed rice, ghee rice with coconut milk, pulao, or with Kerala parotta, appam, roti, naan, or chapati.
 

Read our simple, easy and delicious chicken fry Kerala style recipe with a step by step video before you get started. See all ingredients and detailed cooking method on how to prepare chicken fry (Kozhi Porichathu) from Yummefy Recipes.

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