Indian Fried Chicken (Masala Fried Chicken)

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This Indian Fried Chicken is marinated in yogurt and spices, coated in cornstarch, and deep fried to a perfectly crisp golden brown. If you're looking for the crispiest fried chicken ever, look no further!

Fried chicken is just the best. I remember as a kid, eating that boxed fried chicken and just being so in love with it. Now, I've moved a little past frozen boxed fried chicken, but that doesn't mean my love for it has waned.

That brings us to this Indian Fried Chicken....guys, I mean it when I say this is the most delicious, crispiest fried chicken ever. Tender juicy chicken (dark meat, of course!) in spiced yogurt marinade is coated with a cornstarch mixture then deep fried until golden brown.

You may also want to try this sous vide fried chicken....it's heaven!

You'll even hear the crunch when you bite into it. It's so good. And if making fried chicken intimidates you, don't let it!

The marinade is easy, and as long as you have a thermometer, the frying is easy! Plus, this Indian Fried Chicken Recipe is gluten free. Even better.

Why This Recipe Works

1. Using Argo® Corn Starch gives the chicken an extra crispy coating.
2. Marinating the chicken in yogurt and spices makes it ultra tender and also provides an amazing flavor.
3. Using rice flour instead of all purpose flour also helps to keep the chicken batter from getting soggy.

Ingredients

I highly recommend using chicken thighs and drumsticks, and they turn out the juiciest and take the least amount of time to cook.

I prefer frying chicken with the skin (it's the best part), but you can use skinless if you prefer.

We use yogurt as a marinade, which helps to soften the meat, spices like garam masala, ginger, garlic, and paprika to add flavor, and a touch of lemon juice for just a little sweet and fresh zing.

The Secret Ingredient

Argo® Corn Starch is the secret ingredient to get that amazing crispy fried chicken. We use Argo® Corn Starch to help get the crispiest chicken ever! Argo® Corn Starch​ helps to create a crispy airy texture to chicken. It adds the perfect golden brown crispy texture and that wonderful fried chicken crunch.

Argo® Corn Starch is the leading corn starch brand with over 100 years of quality and trust over multiple generations.

From crispy chicken to thick gravy and sidewalk chalk to slime, Argo® Corn Starch​ allows you to easily deliver delicious dishes and fun activities your whole family will love. It is naturally gluten free and is often used as a thickening agent, a binding agent in baked goods and used to crisp meats and veggies quickly.

When used in your batter to fry chicken, it will leave you with a crunchy and beautifully browned exterior while sealing in the juices of the chicken. Argo® Corn Starch makes your fried chicken better!

Just add corn starch to your batter to get the perfect crispy coating. For more recipes using Argo® Corn Starch, head over to the brand page and check them out! You can also find them on Facebook as @ArgoCornStarch or Instagram as @becomeabetterbaker.

Step By Step Instructions

Combine all the marinade ingredients in a bowl and mix to combine.

Add the chicken and store in the fridge for 12-24 hours (or overnight).

Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast.

Pat each piece dry, removing any excess marinade. Fill a heavy cast iron dutch oven half way full with oil and heat to 350 degrees.

When the chicken is added the temperature will drop, we want to keep the temperature at 300-325 degrees when frying.

Combine the cornstarch, rice flour, salt and garam masala in a bowl and mix thoroughly.

Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack until all pieces are coated.

Let sit for about 10 minutes.

Place the chicken in the heated oil, being very careful not to overcrowd the pan.

Cook for about 12-16 minutes, flipping every 2-3 minutes to ensure the chicken cooks evenly. The internal temperature of the chicken should be 165 degrees when done.

Remove from pan and place on a wire rack over a baking sheet. Sprinkle lightly with salt.

When the first batch is done, keep it in a 200 degree oven to keep it warm and crisp. **Serve the chicken with a drizzle of honey (optional).

Expert Tips

1. Pat the chicken dry to remove excess marinade before dipping in cornstarch mixture - this helps keep the chicken crispy.
2. Use a thermometer to check the oil temperature.
3. Do not crowd the pan! I know it's tempting to try and get it all done at once, but crowding the pan brings the temperature of the oil down, making it harder to get that nice crispy chicken.
4. Keep the chicken warm in a 200 degree oven while cooking the remaining batches.
5. Use a dutch oven to fry to reduce the mess made by frying. A heavy cast iron pot will help the heat to stay even.
6. Always cool the chicken on a wire rack so the oil drains off properly.

Frequently Asked Questions

1. What oil should I use to fry chicken? Any high smoke point oil can be used.
2. What does corn starch do to fried chicken? Because Argo® Corn Starch​ is pure starch, it results in a crispier chicken, prevents moisture from leaving the chicken when frying and gives it that golden brown color.
3. How long should chicken fry? Chicken typically takes about 12-14 minutes at 350 degrees to cook through fully. However, the internal temperature should always be checked to ensure it is 165 degrees.
4. How do you keep fried chicken crispy? While you are cooking the remaining batches of chicken, keeping the fried chicken in a 200 degree oven should keep it warm and crisp.
5. How do you keep chicken moist when frying? In this recipe, the yogurt marinade helps to keep the chicken moist. In addition, ensuring you don't over cook the the chicken is important to keep it juicy.
6. Why is my fried chicken tough? The main reason your chicken gets tough is over cooking. Make sure to use an accurate thermometer and remove the chicken from the oil when it reaches 165 degrees.
7. How long is fried chicken good for? It's really best eaten right away but can be reheated in a 350 degree oven for about 15 minutes. Store in the fridge for up to 3 days.

More Indian Recipes

• Chicken Curry Stew
• Masala Roasted Chicken
• Curry Roasted Winter Vegetables
• Tandoori Chicken Pizza
• Spiced Apple Chutney
• Cranberry Chutney

Favorite Chicken Recipes

• Moroccan Roasted Chicken
• Salt and Pepper Chicken
• Vietnamese Chicken Recipe
• Miso Chicken Thighs
• Braised Chicken Thighs

Did you make this Indian Fried Chicken? Rate the recipe and leave a comment to let me know how it turned out!

Indian Fried Chicken

This Indian Fried Chicken is marinated in yogurt and spices, coated in cornstarch, and deep fried to a perfectly crisp golden brown.

5 from 3 votes

Print Rate

Course: Main Course

Cuisine: Indian

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Marinade: 1 day day

Total Time: 1 day day 1 hour hour 5 minutes minutes

Servings: 4 servings

Author: Danielle Wolter

Ingredients

• ▢ 2 lbs. chicken thighs or legs
• ▢ peanut oil
• ▢ ½ cup Argo® Corn Starch
• ▢ ½ cup rice flour
• ▢ 2 tsp. salt
• ▢ 2 tsp. garam masala
• ▢ Marinade:
• ▢ ½ cup yogurt
• ▢ 1 tbsp. garam masala
• ▢ 1 tbsp. lemon juice
• ▢ 1 tbsp. ginger paste
• ▢ 2 garlic cloves minced
• ▢ 1 tsp. paprika
• ▢ ½ salt plus extra for sprinkling on the finished chicken
• ▢ 1 tbsp. honey (optional - for drizzling over cooked chicken)

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Instructions

• Combine all the marinade ingredients in a bowl and mix to combine. Add the chicken and store in the fridge for 12-24 hours (or overnight).
• Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast. Pat each piece dry, removing any excess marinade.
• Fill a heavy cast iron dutch oven half way full with oil and heat to 350 degrees. When the chicken is added the temperature will drop - we want to keep the temperature at 300-325 degrees when frying.
• Combine the cornstarch, rice flour, salt and garam masala in a bowl and mix thoroughly.
• Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack until all pieces are coated. Let sit for about 10 minutes.
• Place the chicken in the heated oil, being very careful not to overcrowd the pan. Cook for about 12-16 minutes, flipping every 2-3 minutes to ensure the chicken cooks evenly. The internal temperature of the chicken should be 165 degrees when done.
• Remove from pan and place on a wire rack over a baking sheet. Sprinkle lightly with salt.
• When the first batch is done, keep it in a 200 degree oven to keep it warm and crisp. **Serve the chicken with a drizzle of honey (optional).

Expert Tips:

1. Pat the chicken dry to remove excess marinade before dipping in cornstarch mixture - this helps keep the chicken crispy;
2. Use a thermometer to check the oil temperature. This Thermapen from Thermoworks is amazing, but any thermometer will do;
3. Do not crowd the pan! I know it's tempting to try and get it all done at once, but crowding the pan brings the temperature of the oil down, making it harder to get that nice crispy chicken;
4. Keep the chicken warm in a 200 degree oven while cooking the remaining batches;
5. Use a dutch oven to fry to reduce the mess made by frying. A heavy cast iron pot will help the heat to stay even;
6. Always cool the chicken on a wire rack so the oil drains off properly.

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