Quilon Fried Chicken – A Chef Pillai Recipe

Chef Pillai needs no introduction…I have never seen someone talk about food with so much passion, and cook with a look of pure bliss on his face! He’s just awe inspiring.. We had plans to meet @chef_pillai and try his signature dishes from theraviz, Kollam during our India vacation, but unfortunately he was unavailable due to his London trip. We, the food lovers are so lucky that he has decided to share his awesome recipes on his feed these days. For those of us who don’t have the opportunity to taste the food prepared by the master himself, this is the next best thing right?
I tried his Quilon fried chicken yesterday and it came out absolutely fantastic. Thank you so much @chef_pillai and looking forward to more of your yummy creations.

Ingredients

Recipe Courtesy – @chefpillai

1. Chicken drumstick – 5 – 6, (Around 1/2 kg)

Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 1 tbsp

Coriander powder – 2 tsp

Garlic, skin on – 4 – 5 cloves, crushed

Salt – As required

2. Water – 1/4 cup

Oil – 1 tsp

3. Ginger-garlic paste – 1.5 tbsp

Green chilli paste of 4 – 5 green chilies

Egg, beaten – 1.5 tsbp

Corn flour – 2 tbsp

Maida – 2 tbsp

Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 1 tbsp

Coriander powder – 2 tsp

Garam masala powder – 1 tsp

Fennel seeds / perumjeerakam crushed – 1/2 tsp

Curry leaves –  A few, chopped

Lemon juice – 1 tbsp

Salt – To taste

4. Chicken stock (from cooking the chicken)

Water – As required

5. Green chilies – 3 – 4, slit

Garlic, peel on – 3 – 4, crushed

Curry leaves – 1 sprig

Method

1. Combine chicken pieces with all the other ingredients numbered 1. Add 1 – 2 tsp water, if required. Set aside for 30 minutes or overnight in the refrigerator.
2. Cover and cook the marinated chicken pieces adding 1/4 – 1/2 cup water and 1 tsp oil for about 20 minutes until 60 – 70 % done. Do not discard the chicken stock, we can add it to the batter.
3. Meanwhile combine all the ingredients numbered 3 to make a batter. Add chicken stock and water to make a loose batter. Add the cooked chicken drumstick pieces and coat well with the batter.
4. Deep-fry chicken pieces in 1 – 2 batches until browned and completely cooked. Add green chilies, crushed garlic and curry leaves 2 minutes before the chicken is ready to be be drained. Transfer to a plate lined with paper towel. Pour the remaining batter in the oil and stir well. Fry until crisp and brown. Drain well and top the chicken with these batter crumbs. Serve immediately with chapathis/porotta.