Crispy Chicken Fry


Crispy Chicken Fry

Crispy Chicken Fry with egg and milk coating
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people


  • 2 lb Chicken wings niblets
  • 6-8 cups Veg oil

For the coating:

  • 1 no Egg beaten
  • 1 cup Milk
  • 2 cups Allpurpose flour Maida
  • 2 1/2 tsp Salt
  • 3/4 tsp Pepper
  • 3/4 tsp Chinese salt


  • Trim off excess fat from niblet pieces.
  • Preheat oil in a deep fryer (or Kadahi with lid) to 170 degrees.
  • Combine water, salt and chinese salt for the marinade in a large bowl.
  • Add the chicken and let it sit for 20 minutes, turning occasionally.
  • Combine the beaten egg and milk in a medium bowl.
  • In another medium bowl, combine the rest of the coating ingredients.
  • When the chicken has marinated, dry between paper towels.
  • Coat each piece separately. Dip into flour, then into the egg-milk batter and then finally, coat with flour once again.
  • Stack each piece on a plate until all pieces have been coated.
  • Fry about 4 to 5 pieces of chicken at a time in the deep fryer.
  • :- Do not lift the basket up because the chicken will stick and coating will rip apart when you try to remove it.
  • Fry until golden brown (12 to 15 minutes). Turn halfway through to cook evenly.
  • Remove the chicken to a rack or paper towels to drain for 5 minutes before serving.
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