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Fried chicken snacks are an irresistible indulgence, especially during the monsoon season. The combination of crispy exteriors and juicy, flavourful interiors creates a delightful culinary experience that satisfies cravings for comfort food. Each bite offers a perfect balance of crunch and tenderness, making these snacks a popular choice for gatherings and cosy evenings at home.
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The process of preparing these snacks involves marinating chicken pieces in a blend of aromatic spices and yoghurt, which not only infuses the meat with rich flavours but also makes it tender. The marinated chicken is then coated in a seasoned batter or breadcrumb mixture, ensuring a crispy outer layer when fried. The golden-brown coating locks in the juices, resulting in succulent, mouthwatering bites.
The spices used in these snacks vary, reflecting the diverse culinary traditions across different regions. Common seasonings include turmeric, cumin, coriander, and chili powder, each contributing to the distinctive taste that defines these delicious treats. Accompaniments such as tangy chutneys or spicy dips enhance the overall flavor, adding an extra layer of zest.
Photo Credit: Wikimedia Commons
Indian cuisine boasts a variety of delectable fried chicken dishes, each offering its own unique blend of flavours and spices that reflect the country's diverse culinary heritage. Fried chicken in Indian cooking isn't just about crispy skin and tender meat; it's about the marinades, aromatic spices, and regional influences that make each dish unique.
While there are dishes such as Chicken 65 and chicken Pakoda that are absolutely desi at heart, there are Indo-Chinese dishes such as Chicken Lollypops and Chicken Spring rolls which have been Indianised and are relished during the monsoon.
Chicken Spring Rolls
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Chicken Spring Rolls are crispy rolls filled with a savoury mixture of shredded chicken, cabbage, carrots, and spices. The filling is wrapped in thin spring roll wrappers and deep-fried until golden brown and crunchy. Chicken Spring Rolls are served with sweet chilli sauce or soy sauce for dipping, making them a delightful snack during the monsoon season.
Chicken Pakodas
These are small, deep-fried fritters made from chicken pieces coated in a spiced besan (gram flour) batter. The batter is flavoured with cumin, coriander, and ajwain (carom seeds), lending a distinct aroma and flavour. Chicken Pakodas are crispy on the outside and juicy on the inside, served hot with mint chutney or ketchup.
Chicken Farcha
The Chicken Farcha is a popular Parsi dish that reflects a blend of Persian and Indian culinary influences. It features marinated chicken pieces coated in a spiced batter and deep-fried until golden and crispy. The marinade typically includes yoghurt, ginger-garlic paste, lemon juice, and a mix of spices like cumin, coriander, turmeric, and chili powder, which impart a savoury and aromatic flavour to the chicken. The coating, often made with a combination of chickpea flour (besan) and breadcrumbs, adds a crispy texture to the chicken while sealing in its juiciness. Chicken Farcha is traditionally served hot as an appetiser or side dish.
Chicken Samosa
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Chicken Samosas are triangular pastries filled with a spicy mixture of minced chicken, onions, peas, and aromatic spices like cumin and coriander. The pastry shell is made from refined flour (maida), rolled thin, and deep-fried until crisp and golden. Chicken Samosas are a popular street food snack, enjoyed with tamarind chutney or spicy green chutney.
Chicken Lollipop
This desi-Chinese dish is actually chicken winglets marinated with ginger-garlic paste, soy sauce, and spices, then coated in a seasoned batter and deep-fried until crispy and golden. They are often served as an appetiser or snack, garnished with chopped cilantro and served with a spicy schezwan sauce.
Chicken 65
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Chicken 65 is a spicy and tangy deep-fried chicken dish originating from South India. Chicken pieces are marinated in a fiery blend of yoghurt, curry leaves, red chilli powder, and ginger-garlic paste before being coated in a seasoned flour mixture and fried until crispy. Chicken 65 is often served as an appetiser with onion rings and lemon wedges.
Chicken Chops
These are Bengali-style cutlets made by marinating chicken in a mixture of ginger-garlic paste, turmeric, and chilli powder. The chicken is coated in breadcrumbs and shallow-fried until golden and crunchy. Chicken Chops are typically enjoyed with kasundi (Bengali mustard sauce) and a side of salad, offering a flavourful and crispy snack.
