Parsi Fried Chicken
A delightful Parsi specialty where tender chicken is marinated in fragrant spices, double-coated in egg and breadcrumbs, and fried to a perfect golden crisp. It's juicy on the inside, crunchy on the outside, and a true crowd-pleaser.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Marinate the Chicken (15 minutes active time + 1-4 hours marination)
- b.Clean the chicken pieces and pat them completely dry with paper towels. This is crucial for a crispy coating.
- c.Using a sharp knife, make 2-3 shallow cuts on each piece to allow the marinade to penetrate deeply.
- d.In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, and salt. Whisk until smooth.
- e.Add the chicken pieces to the marinade. Use your hands to rub the marinade all over the chicken, ensuring it gets into the cuts.
- f.Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for a more intense flavor.
- 2
Step 2
- a.Set Up the Breading Station (5 minutes)
- b.Take the marinated chicken out of the refrigerator about 20 minutes before you plan to fry, allowing it to come closer to room temperature for even cooking.
- c.In a shallow bowl or plate, lightly beat the two eggs with the black pepper powder.
- d.In a separate shallow bowl, spread out the breadcrumbs evenly.
- 3
Step 3
- a.Coat the Chicken (10 minutes)
- b.Take one piece of marinated chicken at a time, shaking off any excess marinade.
- c.Dip the chicken into the beaten egg mixture, ensuring it's fully coated on all sides.
- d.Immediately transfer the egg-coated chicken to the breadcrumbs. Press the crumbs firmly onto the chicken, creating a thick, even layer. Set aside on a clean plate.
- e.Repeat this process for all the chicken pieces.
- 4
Step 4
- a.Shallow Fry to Perfection (20-25 minutes)
- b.Pour oil into a wide, heavy-bottomed pan or skillet to a depth of about 1 inch. Heat over a medium flame.
- c.To check if the oil is ready, drop a small breadcrumb into it; it should sizzle immediately and turn golden in about 30 seconds. The ideal temperature is around 350°F (175°C).
- d.Carefully place 3-4 coated chicken pieces in the hot oil, ensuring not to overcrowd the pan.
- e.Fry for 7-9 minutes on the first side, until it's a deep golden brown and crisp. Avoid moving the pieces too much.
- f.Gently flip the pieces and fry for another 7-9 minutes on the other side, until cooked through and golden.
- g.The chicken is done when the juices run clear or an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- h.Repeat with the remaining chicken, allowing the oil to come back to temperature between batches.
- 5
Step 5
- a.Drain and Serve Hot (5 minutes)
- b.Once cooked, use tongs to remove the chicken from the pan and place it on a wire rack to drain excess oil. This keeps the bottom crispy.
- c.Let it rest for a few minutes before serving.
- d.Serve the Parsi Fried Chicken hot, traditionally garnished with fried potato straws (sali), onion rings, and lime wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy crust, you can double-coat the chicken: dip in egg, then breadcrumbs, then back in the egg, and finally in the breadcrumbs again.
- 2Ensure the oil temperature is consistent. If it's too low, the chicken will be greasy; if it's too high, the outside will burn before the inside is cooked.
- 3Bringing the marinated chicken to room temperature before frying helps it cook more evenly.
- 4Use bone-in chicken pieces like thighs and drumsticks, as they remain juicier and more flavorful after frying.
- 5Do not cover the pan while frying, as the trapped steam will make the coating soggy.
- 6Let the chicken rest on the wire rack for at least 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender bite.
Adapt it for your goals.
Coating
For a different texture, replace breadcrumbs with coarse semolina (rava) or crushed cornflakes for an extra crunchy coating.
Healthier VersionHealthier Version
To reduce oil, bake the coated chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through. Or, use an air fryer at 375°F (190°C) for 20-25 minutes, flipping once.
Spicier KickSpicier Kick
Add 1-2 teaspoons of finely chopped green chilies or green chili paste to the marinade for an extra layer of heat.
Flavor TwistFlavor Twist
Add 1 tablespoon of white vinegar to the marinade for a classic Parsi tangy flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Essential Minerals
This dish provides important minerals like iron, which is vital for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
Flavorful Spices with Benefits
Spices like turmeric and ginger contain compounds with anti-inflammatory properties. Turmeric's curcumin and ginger's gingerol can help combat oxidative stress in the body.
Frequently asked questions
A serving of two pieces of Parsi Fried Chicken contains approximately 450-550 calories, depending on the size of the chicken pieces and the amount of oil absorbed during frying.