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| Kerala Chicken Fry |
Recently I had a cooking class where I covered two different dishes - one was Hyderabadi Chicken Biryani and another was Kerala Chicken Fry.
So, here is a pic of the final output of chicken fry made in the class.
4 Tips to Make It Restaurant Style Kerala Chicken Fry:
Use coconut oil for authenticity
– It enhances the flavor and gives that distinct Kerala aroma that sets it apart from other regional fries.
Garnish with crisp fried curry leaves and slit green chilies
– This adds color, texture, and that irresistible “hotel-style” finish.
Serve on banana leaf or with lemon wedges ( Make a good show)
– Presentation matters. It adds a traditional touch that guests love.
Marinate a day before and fry just before serving
– This saves time and ensures the chicken is juicy inside, with a crispy crust outside.
