Boneless Chicken Fry

Boneless Chicken Fry is a crowd-favorite appetizer that combines irresistible crunch with juicy, flavorful chicken. Coated in a well-seasoned marinade and fried to golden perfection, each bite delivers a delicious contrast between the crispy exterior and the tender, succulent meat inside.

Simple to prepare yet packed with flavor, this versatile dish is perfect for evening snacks, casual gatherings, family celebrations, or entertaining unexpected guests. Its crispy texture and bold seasoning make it a favorite among both children and adults alike.

Serve Boneless Chicken Fry hot with a refreshing dip, mint chutney, or a squeeze of fresh lemon for a restaurant-style experience that's sure to impress every time.

Ingredients

• 500 g boneless chicken, cut into bite-sized pieces

• 1 tbsp ginger-garlic paste

• 1 tsp Shalimar's Chef Spices Red Chilli Powder

• ½ tsp Shalimar's Chef Spices Black Pepper Powder

• 2 tbsp cornflour

• 1 egg

• Salt, to taste

• Shalimar's Soyabean Oil, for deep frying

  
  

Method

Place the boneless chicken pieces in a mixing bowl. Add the ginger-garlic paste, Shalimar's Chef Spices Red Chilli Powder, Shalimar's Chef Spices Black Pepper Powder, and salt. Mix well, ensuring the chicken is evenly coated. Cover and marinate for 30 minutes to allow the flavors to develop.

Add the egg and cornflour to the marinated chicken and mix thoroughly until each piece is evenly coated with the batter.

Heat Shalimar's Soyabean Oil in a deep frying pan or kadai over medium heat. Carefully add the chicken pieces in batches, avoiding overcrowding the pan.

Fry until the chicken turns golden brown, crisp on the outside, and fully cooked inside. Remove with a slotted spoon and drain on paper towels to remove any excess oil.

Serve hot with tomato ketchup, kasundi (Bengali mustard sauce), or your favorite dipping sauce for a deliciously crispy appetizer or snack.