They say you shouldn’t mess with a classic and don’t get me wrong, the colonel’s recipe is good – I regularly crave it. But, in my very humble opinion..injecting the classic with some spice and heat takes it to another level! My Mum introduced me to the idea of an “Indian-ified” KFC. When my brother and I were kids, she used to make it for us on birthdays or special occasions.
I originally created my own version for a web series I did with Tastemade a little while back (video below!) a couple of years ago. It has wonderful Keralan/South Indian flavours which add depth, aroma & heat. The chicken is first marinated in coconut milk, curry leaves, ginger, chilli n garlic. Then coated in coconut & plain flour and deep fried until golden and crisp. It also works incredibly well with cauliflower if you want to make a veggy/vegan version!
Oh and don’t forget to join me next Friday on 29th May for my next live cook-along class. Keep posted to my social media over the next few days to see what we will be making.
Happy cooking y’all x
Keralan Fried Chicken (KFC)
- 4 chicken thighs skinless. Use cauliflower florets for a veggy/vegan version.
- 200 ml coconut milk
- 2 cloves garlic
- 2 ” fresh ginger root
- 2 birds eye green chillies
- 4 stems fresh coriander washed
- 2 stems curry leaves, de-stemmed & washed optional
- 1 ½ – 2tsp salt according to taste
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp paprika
- sunflower/vegetable oil for deep frying
- 100 g plain flour
- 100 g coconut flour If you don’t have this, just use 200g plain flour
- Salt and pepper to taste
- 1 tsp chilli flakes
- ½ tsp onion powder optional
- 6 stems curry leaves washed, dried and de-stemmed for garnishing (optional)
- In a blender, blitz coconut milk, garlic, ginger, chillies, coriander and curry leaves and empty into a bowl. Add the chicken along with salt, garam masala, coriander powder, paprika and turmeric. Cover & refrigerate for as long as possible (24 hours is best) but at least a couple of hours.
- Place the plain flour, coconut flour, salt, pepper, chilli flakes and onion powder in a shallow bowl and combine.
- Allow the chicken to come to room temperature before cooking. Place enough oil in a pan so it is about 4-5" deep and place on a low/medium heat. I like to use a small-medium sized wok.
- Now shake off any excess coconut milk marinade from the chicken and dredge each piece in the flour and evenly coat Then place the chicken piece back in the marinade, shake off any excess and dredge in the flour once again. (I like to use one hand for placing the chicken in the marinade and the other hand for placing the chicken in the flour as it is less messy this way!).
- Very carefully place into a medium pan of oil at 180ºC. Repeat with the next piece. Cook 2 pieces at a time to keep the temperature from falling.
- Cook for 8-9 minutes. Then use a pair of tongues to carefully turn each chicken piece once golden. Cook until golden brown on the other side. The chicken should be cooked and white in colour internally. You can also use a thermometer probe to check the internal temperature is 75 ºC.
- Remove chicken pieces from oil using a slotted spoon and then place on a wire tray/rack to drain.
- Now, place the curry leaves into the same hot oil. They may splatter slightly so be careful. Deep fry for 5-10 seconds. Remove and drain using a slotted spoon and then place on kitchen paper. Allow them to cool slightly until crisp, then crush the curry leaves with your hands and sprinkle over fried chicken.
- Serve with your KFC with your favourite dipping sauce/Indian chutney!