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Trivandrum Chicken Wing Fry

By: Bobby Geetha from finediningindian.com
Trivandrum Chicken Wing Fry

"Chicken wings is the most succulent meat part in Chicken body . In this Spicy Trivandrum chicken fry Beetroot Hoppers Kerala recipe we developed for our New Indian small sharing Plate cook book .  We can easily assure you so far one of the best spiced chicken wing recipe. It is served with Hoppers - Appam a traditional kerala breakfast bread dish also has its root in srilanka . Its made with fermented rice batter traditionally fermented with palm Toddy now yeast is used instead."

NotesSource : From Indian cuisine Small Sharing plate cook by Finediningindian

Click here for the easy recipe

Serves1 Person

Preparation Time20 min

Cooking Time10 min

Cooking Vessel SizeMedium sized fry Pan

Ingredients

  • 2 each Chicken Wings
  • 1 each Red Onion Medium Size
  • 40 gram Size Pink Hopper
  • 2 gram Ginger Peeled
  • 3 gram Garlic Peeled
  • 10 gram Peeled Shallots
  • 1 gram Turmeric Powder
  • 2 each Curry Leaf
  • 4 gram Coriander Powder
  • 6 gram Red Chilli Powder

  1. Marinate chicken wings with lemon juice and all of the mentioned powdered spices as well as some salt. Keep refrigerated for 20 minutes.

  2. Meanwhile, lightly crush the peeled ginger, garlic, shallots and curry leaf in a blender. Mix with chicken wings, and make sure to keep checking the seasoning. Lightly roll the wings in the rice flour, always making sure to keep the lollipop shape. Place back in the refrigerator until needed.

  3. Heat the coconut oil in a deep frying pan, with ideal temperature being around 170C. Slowly drop the chicken wings straight from the refrigerator rather than leaving them out. This helps to prevent losing marinade in oil.

  4. Fry until the chicken is cooked, but reduce the heat to medium if it’s getting color too quickly. Drain and keep in a paper towel until needed.

  5. Bring down the oil temperature to 150C, and then slice banana shallots length-wise very thinly using a knife or preferably a mandolin.

  6. While peeling the onion, be sure to try and keep the root side. It helps to keep the shape when frying, if possible. Once the onion is crispy, remove it and keep it on the paper towel.

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