Middle Eastern · Dinner
Crispy Whole Fried Chicken Pieces
Bone-in chicken thigh and drumstick pieces marinated in yogurt, garlic, and warm spices, then dredged in a seasoned flour crust and shallow fried until deeply golden and crisp. Rooted in Middle Eastern fried chicken traditions, it leans on cumin, paprika, and cardamom, served hot with a lemon wedge and pickled vegetables.
$4
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
625Calories
43.8gProtein
37.4gFat
29.2gCarbs
3.4gSugar
2.1gFiber
1612mgSodium
215mgChol
8.1gSat Fat
524mgPotassium
136mgCalcium
3.3mgIron
0.6mcgVitamin B12
8mgVitamin C
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken pieces dry with paper towels and score each piece lightly with a knife to help the marinade penetrate.
2
Marinate
Mix yogurt, minced garlic, cumin, paprika, cardamom, cayenne, and turmeric in a bowl, coat the chicken thoroughly, cover and refrigerate for 60 minutes.
3
Dredge
Whisk flour, cornstarch, baking powder, salt, and black pepper in a shallow dish, then press each marinated chicken piece into the mixture until fully coated.
4
Fry
Heat vegetable oil in a heavy skillet over medium heat until it shimmers, then fry chicken pieces 10 to 12 minutes per side until the crust is deep golden brown and a thermometer reads 165°F.
5
Plate
Drain the chicken on paper towels for 3 minutes, then arrange on a plate with the lemon wedge and sliced gherkin pickles alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g bone-in chicken thigh and drumstick pieces
- 1/2 cup120g plain yogurt
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cardamom, ground
- 1/2 tsp1/2 tsp cayenne
- 1 tsp1 tsp turmeric, ground
- 1 cup120g all-purpose flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp baking powder
- 2 tsp2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml vegetable oil, for shallow frying
- 22 lemon wedge
- 4 tbsp60g gherkin pickles
