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Indian Style KFC + Video

This is one of those recipes that after we made it the first time, we made it again and again!

The spices added to both the marinade and the panko breadcumb mix, give a beautiful depth of flavour to every bite.

Scroll down to watch the video. Or click here to view on YouTube.

Serves

4

The star of the show

Shemin's Cayenne Chilli Powder

Shemin's Cayenne Chilli Powder

Fiery chilli powder with clean, direct heat. Ideal for adding spice without altering flavour balance. Use sparingly to control heat.
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Ingredients

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

For the Marinade:

For the Crispy Coating:

How to make Indian Style KFC + Video

  1. 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.
  2. Remove the chicken from the fridge half an hour before you want to cook it. Add the panko breadcrumbs, corn flour, salt, Shemin’s Smoked Paprika and Shemin’s Garam Masala together in a bowl and mix.
  3. 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.
  4. 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).
  5. 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.
  6. Serve with a salad and chips. You can also serve the chicken in a bun like a burger with salad and mayonnaise.

Tips

Tips:

  1. 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.
  2. 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.
  3. You can use different cuts of chicken for this recipe like drumsticks or breast.

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andrew ****@btinternet.com i have had your mild curry paste and cooked it with chicken, and its the best curry i have had. going to have mince with it next to…

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Always beautiful curry paste and always super helpful.

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Product is first class, have used since the days of James Martin Thank you

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We've been using Shemin's curry paste for a long time. It's so easy to use & make cooking Indian dishes simple to make at home.

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tik Verified curry lover

Great product and my cooking would not be same if I didn't have It. Thank you

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Always good 😊

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Super flavours - we are addicted! Particularly love the curry pastes and sauces. Mango chutney is so delicious.

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tik Verified curry lover

I have been using these curry pastes for a long time. They are so good, I'm never without them in my fridge or freezer

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tik Verified curry lover

I have been using Shemins Pastes for years. Effortless cooking with delicious results . Thank you x

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