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Crispy Kerala fried chicken cut with knife and fork.
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4.86 from 7 votes

kerala fried chicken

Kerala fried chicken is a delicious Indian twist on a family favourite.
Prep Time20 hrs
Cook Time20 mins
Total Time20 hrs 20 mins
Course: Main
Cuisine: Indian
Keyword: indian fried chicken, kerala fried chicken
Servings: 4
Calories: 676kcal
Author: romain | glebekitchen


Buttermilk marinade

  • 2 cups cilantro leaves and stems
  • 1 cup mint leaves
  • 3 finger hot green chilies or serranos/jalapenos
  • 8 cloves garlic
  • 1 inch fresh ginger - chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp black salt - optional but tasty if you can get it
  • 2 tbsp kosher salt - or 1 1/2 tbsp regular salt
  • 2 cups buttermilk

kerala fried chicken

  • 8 boneless, skinless chicken thighs
  • 2 cups flour
  • 1/2 cup corn starch
  • 1 tsp baking powder
  • 1 tbsp curry powder - I use Madras
  • 1 tsp kashmiri chili powder
  • 1 tsp kosher salt
  • oil to deep fry - about a gallon


  • 1 tsp kashmiri chili powder
  • 2 tsp garam masala
  • 1 tsp kosher salt
  • liquid coconut oil
  • curry leaves - optional but again, really tasty


Buttermilk marinade

  • Combine all the marinade ingredients except the buttermilk in a blender.
  • Add about 1/4 cup buttermilk and puree. If it won't go (it can be difficult to get it started) add a bit more buttermilk.
  • Transfer the puree to a container with a lid large enough to hold the chicken as well. Add the remaining buttermilk and stir to combine.
  • Add the chicken and stir to mix. Refrigerate 18-24 hours.

Kerala fried chicken

  • Prep your garnish. Combine the chili powder, garam masala and salt. Set aside.
  • Preheat your oven to 275F.
  • Combine the flour, cornstarch, baking powder, curry powder, chili powder and salt. Mix well.
  • Heat the oil in a large, heavy pot. You want the oil at least a few inches below the top. The chicken will bubble up and you don't want to burn the house down.
  • Regulate the heat to maintain the oil temperature at 350F. This is a pain. Be ready for it...
  • If using curry leaves, fry them briefly in the hot oil. Fried curry leaves are really good. I did not know that myself until I tried figuring out this recipe.
  • Shake of the excess buttermilk marinade. Dredge no more than 4 pieces of chicken in the flour mixture. 
  • Deep fry the chicken no more than 4 pieces at a time. Cook until it reaches an internal temperature of 175F. This takes about 5 minutes. If you go a little over 175F don't worry. Buttermilk brine makes this recipe forgiving if you overshoot.
  • Put the first pieces of chicken on a wire rack on a baking sheet and place the oven while you cook the remaining chicken.
  • To serve drizzle the chicken with the liquid coconut oil. Sprinkle with the garam masala mixture. Garnish with fried curry leaves. 


Serving: 4servings | Calories: 676kcal | Carbohydrates: 77g | Protein: 55g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 227mg | Sodium: 1783mg | Potassium: 1089mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 11.6mg | Calcium: 273mg | Iron: 6.6mg