Juicy and flavorful chicken drumsticks marinated in a blend of spices and cooked to perfection. Perfect for parties or a hearty Sunday lunch.
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Start by slitting the chicken drumsticks, making a few deep cuts so the marinade seeps in, giving you a juicy and flavorful chicken leg fry.
In a mixing bowl, add the chicken drumsticks. Add turmeric powder, red chili powder, salt, coriander powder, cumin powder, garam masala powder, and besan. Mix it well so the chicken is coated evenly with the dry spices.
Add ginger garlic paste, curry leaves, coriander leaves, lemon juice, and red food color (if using). Mix well and combine thoroughly.
Set aside for 10 minutes, or if you have time, refrigerate overnight for deeper flavor.
Heat a pan on medium flame and add oil. Once the oil is hot, add the marinated chicken pieces and roast well, turning occasionally.
Keep the flame low and flip occasionally to avoid burning. Cover and cook for 10 minutes.
Open the lid, add slit green chillies, and cover again. Cook for another 10 minutes on low flame.
Open the lid and turn off the stove. Ensure the chicken is cooked well.
Squeeze some lemon juice over the chicken and serve hot with lemon wedges, onions, and your favorite drink. This chicken drumstick fry is perfect for parties or as a Sunday lunch, paired with rasam and steamed hot rice. It’s a delicious combination that’s hard to beat!
Marinating overnight makes the chicken drumsticks much juicier and tastier, especially for parties or special Sunday lunches.
Keep the flame low while roasting so the chicken cooks through without burning the masala.
Serve with rasam, steamed hot rice, and the drumsticks for a complete meal.
How do I ensure my chicken drumsticks are juicy and flavorful when frying?
To ensure juicy and flavorful chicken drumsticks, make deep slits in the meat before marinating. This allows the marinade to penetrate deeply. Marinate for at least 10 minutes, or ideally overnight in the refrigerator for maximum flavor absorption.
What are some good side dishes to serve with chicken drumsticks fry?
Chicken drumsticks fry pairs wonderfully with steamed hot rice and rasam for a traditional meal. You can also serve it with a fresh salad, naan, or even a side of roasted vegetables for a balanced plate.
Can I make substitutions for the spices in the chicken leg fry recipe?
Yes, you can substitute spices based on your preference. For example, if you don't have garam masala, you can use a mix of cumin and coriander powders. If you prefer a milder flavor, reduce the amount of red chili powder or omit the green chilies.
How should I store leftover chicken drumsticks fry?
Store leftover chicken drumsticks fry in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or skillet to maintain their crispiness. Avoid microwaving as it can make the chicken soggy.
What is the best cooking method for chicken drumsticks to achieve a crispy texture?
Frying the chicken drumsticks in hot oil on medium flame is the best method to achieve a crispy texture. Make sure to turn them occasionally and cook on low flame to avoid burning while ensuring they are cooked through.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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