Ingredients

6 chicken thigh fillets, skin removed
200ml sunflower or groundnut oil for frying

For the Marinade:

284ml tub of buttermilk
1 tsp sea salt
1 garlic clove, crushed
2 tsp Shemin’s Smoked Paprika
½ tsp Shemin’s Cayenne Chilli Powder
2 tsp Shemin’s Garam Masala
2 green chillies, crushed or finely sliced (optional)
1 tsp honey

For the Crispy Coating:

130g panko breadcrumbs
2 tbsp corn flour
½ tsp salt
1 tsp Shemin’s Smoked Paprika
1 ½ tsp Shemin’s Garam Masala

How to make Indian Style KFC + Video

Combine all the marinade ingredients in a bowl large enough to hold the chicken. Flatten out the chicken fillets (see tips below) and add to the marinade, making sure they are well covered. Refrigerate for at least 3 hours or preferably overnight.
Remove the chicken from the fridge half an hour before you want to cook it. Add the panko breadcrumbs, corn flour, salt, S hemin’s Smoked Paprika and Shemin’s Garam Masala together in a bowl and mix.
Take each chicken thigh out of the marinade and shake off the excess marinade. Then place in the panko mix, pressing down and rubbing on the mix until the chicken is well coated.
Heat the oil in a high sided pan large enough to hold 2 thigh fillets at a time. The oil should be 1.5cm deep. Bring up to 170°C (if you don’t have a thermometer drop in a breadcrumb -it should start to sizzle and turn brown).
Fry the chicken for 5-6 minutes turning gently with tongs half way through until evenly golden. Drain the chicken on kitchen paper and transfer to a baking dish. Repeat with the rest of the chicken.
Serve with a salad and chips. You can also serve the chicken in a bun like a burger with salad and mayonnaise.

Tips

Tips:

To help fry the chicken quickly without putting it in the oven, place a layer of cling film on your work surface and pop the chicken fillets on top. Cover with another piece of cling film and, using a rolling pin, to bash the chicken until it is 2-3mm thick.
After step 6 above, if the chicken is not done, you can put the chicken in the oven on 170°C (fan) / 190°C / 375°F / Gas Mark 5, for approx. 6 minutes or until the chicken is cooked through and there is no pink chicken when cut. You can also put it in the microwave.
You can use different cuts of chicken for this recipe like drumsticks or breast.

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My last order of Madras sauce was wonderful! Time for More. Will report on the paste and breads, pretty sure they will be excellent. I think I might be addicted…

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Indian Style KFC + Video

Serves

The star of the show

Shemin's Cayenne Chilli Powder

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(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Indian Style KFC + Video

Tips

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Get a free recipe ebook

Indian Style KFC + Video

Serves

The star of the show

Shemin's Cayenne Chilli Powder

(0)

(66)

Medium

Shemin’s Indian Curry Paste

Ingredients

How to make Indian Style KFC + Video

Tips

Pair it with

(0)

Shemin's Cayenne Chilli Powder

(0)

Shemin's Smoked Paprika

(5)

Shemin's Garam Masala

Join Shemin’s RECIPE Club

Get a free recipe ebook

Loved by curry enthusiast globally

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